This sabayon is a recipe which really catches the essence of the beer flavours boldly. Take care in choosing the beer because there is no hiding here. I chose the 30th Anniversary Ola Dubh to go with some grilled papaya (I probably should have gone with grilled pineapple instead, the papaya lacked real flavour). Ola Dubh is a cask strength Ola Dubh which has been aged in Highland Park 30 year old whisky barrels.
Now I know what some of you are thinking - that to use a special beer like this to cook with is a bit sacrilegious but rest assured there is only a tiny amount of the beer required for this recipe. This light custardy type dish is cooked in the bowl over a pan of simmering water. Because the heat to create the sabayon is so low, the inherent flavours of the beer are retained.
|Delicious Ola Dubh.|
|Caramelise the fruit by grilling or dry frying it to enhance those smokey flavours.|
Enough for 2
2 Egg yolks
15 g caster sugar
30mL Ola Dubh
Whisk the ingredients together in a bowl. Place the bowl over a pan of simmering water making sure not to let the bowl touch the water. whisk constantly until it turns into a light frothy custard between which will take about 5-10 mins.