Perfect poached rhubard with marsala sabayon

Yield: 1 servings

Measure Ingredient
500 grams New seasons rhubarb; (17oz)
125 grams Caster sugar; (4 1/2oz)
350 millilitres Fruity white wine; (12fl oz)
2 \N Strips lemon zest
2 \N Strips orange zest
\N \N Half vanilla pod; split
3 \N Egg yolks
200 millilitres Marsala; (6.6fl oz)
3 tablespoons Caster sugar
\N \N Splash of lemon juice

Trim the rhubarb and cut into 5cm lengths and place into a wide shallow saucepan along with the caster sugar, wine, zest's and vanilla. Top up the pan so that the fruit is covered and very gently bring the liquid almost to the boil and hold at this temperature for 5 minutes. Remove from the heat and leave to cool completely.

Then combine the remaining ingredients in a large bowl, which you will place over a pan of simmering water, whisk this mixture until light and pale coloured and has trebled in volume. Remove from the heat and whisk for a further minute.

To serve drain the rhubarb from the liquor and arrange on plates and garnish with the sabayon.

Converted by MC_Buster.

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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