John Myers
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Cold Riesling Sabayon on Strawberry and Rhubarb Groats
The perfect cold riesling sabayon on strawberry and rhubarb groats recipe with a picture and simple step-by-step instructions.
groats
- 5 piece Rhubarb
- 600 g Strawberry
- 4 tablespoon Sugar
- Mint
- 1 teaspoon Food starch
Sabayon
- 10 piece Egg yolk
- 150 Milliliters Riesling
- 3 tablespoon Sugar
groats
- Clean the rhubarb and cut into small pieces. Cover with water in a saucepan and bring to the boil briefly. Drain the water. Then heat the rhubarb with the sugar in the saucepan until the sugar has melted. Dissolve the cornstarch in cold water and add it to the boil briefly and refrigerate. Wash and clean the strawberries, chop them up and season with the chopped mint. Lift under the rhubarb groats. Divide the groats into glasses.
Sabayon
- Separate the eggs and beat the egg yolks with the sugar in a stainless steel bowl on the water bath with a whisk. Add the Riesling and whip it into a foamy mixture while stirring constantly (ATTENTION: If it gets too hot, take it off the water bath for a moment, but keep beating, otherwise there may be scrambled eggs!) Put sabayon on the rhubarb and strawberry grits and serve.
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