Roasted Garlic Sabayon

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READY IN: 45mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 375°F.
  • Cut off bottom of garlic heads.
  • Place on aluminum foil.
  • Cut off top third of garlics.
  • Drizzle 1/2 of oil on cut surfaces, replace tops.
  • Drizzle the remaining oil on garlic.
  • Wrap loosely and place in hot oven.
  • Roast for 15 - 30 minutes.
  • You can tell when it's ready by the aroma.
  • Remove garlic from oven and let cool.
  • While garlic is cooling, whip the cream.
  • Peel the garlic and push it through a sieve or food mill.
  • In the top of a bain marie, combine garlic paste with lemon juice and stir in the yolks.
  • Over simmering water, whisk the garlic, juice and yolk mixture. Be careful to cook very slowly or you will have lovely garlic scrambled eggs.
  • At the ribbon stage, add the wine.
  • Continue whisking until the mixture thickens.
  • Remove from heat, continuing to whisk, until cooled slightly.
  • Fold the whipped cream into the mixture.
  • Season to taste with salt and pepper.
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