Recipe for Frozen Sabayon with Strawberries

Wash the strawberries gently, drain them, remove the stems, and then mash them with a fork. Set aside.

Prepare the sabayon: in a thick-bottomed saucepan or a double boiler, whisk the egg yolks and powdered sugar until the mixture whitens. Then incorporate 2 tablespoons of white wine and continue whisking until the mixture becomes very frothy.

Place the saucepan over very low heat or in a double boiler and cook while continuing to whisk, incorporating the remaining wine: the mixture should foam and double in volume, but above all, it should not boil. Remove from heat as soon as the sabayon has thickened sufficiently and let it cool completely.

Whip the fresh cream into stiff peaks, adding the powdered sugar at the end. Fold the strawberry puree into the cooled sabayon, then add the whipped cream.

Divide the mixture into 4 or 6 glass containers and place them in the freezer for at least 6 hours. One hour before serving, take the containers out of the freezer and place them in the refrigerator.

To finish, at the time of serving, decorate each sabayon with half a strawberry.