Strawberries with Balsamic Zabaglione and Ganache

Stawberries with ganache and balsamic zabaglione

Toasted, salted sunflower seeds add some texture and flavor.

Zabaglione (aka sabayon) really should be in your repertoire. I love its texture, the ease of preparation and the infinite variations.

1 pound of fresh strawberries

3 tablespoons granulated sugar

Wash, clean and quarter strawberries. Toss them with the sugar and set aside.

For the ganache:

½ cup milk chocolate chips

½ cup heavy cream.

Bring the cream just to a boil and pour over chips. Stir until smooth. Set aside but do not chill.

For the zabaglione:

2 large egg yolks

3 tablespoons dark brown sugar

¼ cup balsamic vinegar reduced until syrupy

Set a mixing bowl over a pan of simmering water. Put in your zabaglione ingredients and whisk constantly until the mixture becomes thick and foamy.

To serve, make a pool of the ganache on a plate, top with strawberries and a dollop of the warm zabaglione. I suggesting topping it with toasted, salted  nuts or sunflower seeds.

I made this the first time around three in the morning. So as far as I’m concerned, it’s a midnight snack. BUT I suppose it would also be nice for a dinner party or a romantic dinner—if you’re like that.

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