Ingredients
24 ounces mixed raspberries and blackberries
4 egg yolks
1/4 cup sugar
2 tablespoons rosewater
Pinch salt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Record your recipes and experiments — organized cooking journal
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Begin by setting a sauce pot with a little bit of water in it to simmer. Making sabayon is almost too easy. Simply place the egg yolks and sugar in a bowl, and use a hand mixer on a medium to high speed to beat the yolks together for a couple of minutes, until the sugar is incorporated, and the yolks begin to turn pale. Set the bowl over the simmering water. The bottom of the bowl should not touch the water; the steam will provide the heat. Add the rosewater and salt to the yolk and sugar mixture. Using the electric mixer, continue to beat the egg-sugar-rosewater combination until it becomes frothy and has doubled in volume, about 5 minutes. Take off the heat, and set aside. Meanwhile, divide the berries into glasses or bowls. Pour the rose sabayon on top and enjoy.