Puff Pastry with Sabayon Custard and Strawberries
Ingredients
The pastry
-
½
pound
puff pastry sheets
-
1-2
tablespoons
chunky sugar or sugar crystals
-
1
large
egg (beaten)
The strawberries
-
1
quart
strawberries
-
¼
cup
granulated sugar
The whipped cream
-
1
pint
whipping cream (whipped)
The sabayon sauce
-
6
large
egg yolks
-
⅓
cup
sugar
-
½
cup
Marsala wine
-
1
teaspoon
grated lemon peel
-
¼
teaspoon
vanilla
-
to taste
fresh mint (or basil or rosemary for garnish)
Instructions
- Preheat the oven to 400°F.
- Thaw puff pastry sheets according to package directions.
- Unfold the pastry on a floured surface and cut into heart shapes using a cookie cutter.
- Brush the pastry with beaten egg and sprinkle with sugar crystals.
- Bake the pastries on a lined baking sheet for 15 minutes until golden.
- Remove from the oven and set aside.
- Slice strawberries and mix them with granulated sugar, letting them sit to macerate for 20-30 minutes.
- Whip the cream and set aside.
- In a bowl, combine egg yolks, sugar, Marsala wine, vanilla, and lemon peel.
- Place the bowl over simmering water, whisking constantly for 7-10 minutes until the mixture triples in volume and thickens.
- To serve, cut the heart pastries in half, layer with sabayon custard, strawberries, and whipped cream, and garnish with herbs.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
24g
Total carbohydrates
30g
Total protein
6g
Sodium
100mg
Cholesterol
150mg
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