Hull and halve strawberries.
Arrange strawberries, cut-side down, on the bottom of ramekins. Set aside.
In a pot with a slightly smaller diameter than the round-bottomed mixing bowl for the sabayon, bring water to a boil.
Preheat oven to 500°F (260°C).
Separate the eggs, reserving the whites for another use (an omelette or meringues)
In the round-bottomed mixing bowl, beat maple syrup, wine and yolks together with a hand mixer or, if brave, a whisk until mixture is foamy.
Set mixing bowl over the pot of simmering water (150°F or 70°C) and continue to beat until mixture has thickened and increased in volume, about 2 - 3 minutes.
Remove from heat and continue to beat for 30 seconds.
Pour sabayon over strawberries in ramekins. Decorate with strawberries.
Pop ramekins into the oven for 1 or 2 minutes to brown.
Serve and savour!
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.