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.