Ironside Fish & Oyster - San Diego
This creamy sabayon is the perfect complement for Jason McLeod's Beard House dessert of sweet strawberries paired with a tangy rhubarb–rosé compote and nutty cocoa nib–almond crumble.
- 1/2 sheet gelatin
- 1 cup caster sugar
- 1 cup water
- 6 egg yolks
- 1/2 cup plus 2 tablespoons whipping cream
Make the sabayon: soak the gelatin in a cup of cold water.
Combine the sugar and water in a small saucepot and bring to a boil. Do not stir. Using a candy thermometer, cook the sugar to 244°F to 250°F (firm-ball stage).
Meanwhile, in the bowl of an electric mixer, whisk the yolks until the ribbon stage, about 7 minutes.
Once your simple syrup has reached the desired temperature range, pour the syrup into the whipping yolks. While the mixer is running, slowly pour the hot syrup down the inside of the bowl. Remove the gelatin sheet from the water and add the gelatin to the hot egg mixture. Continue whipping until the mixing bowl is cool to the touch.
In another bowl, whip the whipping cream using a whisk or electric mixer until soft peaks form. Gently fold the whipping cream into the egg mixture. (Note: the sabayon can be made a day ahead and will keep up to 2 days in a closed airtight container.)