Tom Kitchin at The Donovan Bar
Michelin-starred chef proprietor of The Kitchin brings his ‘From Nature to Plate’ concept and a taste of Scotland to The Donovan Bar in Mayfair, London.
An indulgent Italian custard dessert enriched with sweet masala wine, sabayon is the ultimate ending to any meal. Here, Creative Director of Food for Rocco Forte Hotels, Fulvio Pierangelini shares his exclusive sabayon recipe, along with his treasured early memories of this delicious dessert.
“When I was a child, my ‘nonnina’ used to make this dish for me. I remember each of her movements, soft, delicate, affectionate, precise. The fresh eggs - sometimes still a bit dirty - were brought from the countryside by a lady who took care of chickens. She called them by name and the chickens would follow her, step by step, like something from a cartoon.
Then, my nonnina would wash each egg with care, place the sugar on the table and retrieve her small bottle of ‘cooked wine’ (made with the grapes from her vine) from the cupboard. A small aluminium saucepan filled halfway with water would be boiling on the wood-burning stove, ready to begin our sabayon.”
SABAYON
Ingredients (Serves 4)
8 fresh egg yolks
80g of white sugar
8cl of Marsala wine
Method
1) Place 4 large wine glasses in the freezer to chill.
2) Pour 2 inches of water into a saucepan and bring to the boil.
3) Place the egg yolks into a large stainless steel bowl then gradually add the sugar and whisk for about 2 minutes until pale and slightly thickened.
4) Add the wine to the mix then set the bowl over the simmering water.
5) Reduce the heat and whisk constantly over a moderate heat for about 8 minutes, until the sabayon is thick and has doubled in volume.
6) Once thickened, immediately set the bowl in the ice water bath and allow to cool for about 15 minutes, stirring occasionally.
7) Spoon the cold sabayon into the chilled wine glasses and serve.
© iStock/AlexPro9500
Michelin-starred chef proprietor of The Kitchin brings his ‘From Nature to Plate’ concept and a taste of Scotland to The Donovan Bar in Mayfair, London.
Those of Scottish heritage, or who hold an appreciation for its history, will no doubt have 25 January marked out to celebrate the birthday of famed Scotch poet Robert Burns. Read on to learn why Scotland’s Bard is so well-loved.
With its lively festivals, world-renowned galleries and museums, and thriving food scene, Munich is one of Germany’s most culturally rich cities. Sometimes hailed ‘the most northerly city in Italy’, the Bavarian capital is known for its readiness to embrace a Mediterranean lifestyle the moment the sun appears, its appreciation for Italian art and architecture, and its year-round love of Italian cuisine.