Dessert recipes-Sake Sabyon Sauce Strawberry Gratin

In North America,I believe now it’s the season start seeing strawberries on the shelves at markets. In Japan, around this time of season, there are lots of berries sold at super markets as well. For some reasons, every time I see good looking strawberries sitting on the shelf I just get the urge to buy some…there are so many ways to enjoy this wonderful fruit. This time I decided to go with European pastry style but adding a hint of Japanese taste. Sabyon sauce is one of very popular sauce made with an egg yolk. It’s a bit similar to custard sauce. But because it’s usually whisked with lots of liquid such as sparkling wine and not adding any starch, it has much lighter texture. Serving with spongy type of cake may be very suitable. As I mentioned earlier, I added a little twist to the flavor to make it more like Japanese way… Let’s see how it’s done!!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two~
15~20 strawberries
*you can use any kind of seasonal fruits
2 egg yolks
15g sugar
30ml Sake
*white wine or sparkling wine can be substituted.
1 tsp lemon juice
[ for decoration]
Icing sugar



[ Directions ]

1. Add yolks and sugar into a pot. Do NOT turn on the stove yet.

2. If your pot is big too big you can tilt it and whisk in the corner.
Keep whisking until turning into white.

3. Add sake and keep whisking until it starts foaming. Then you can now start heating on low heat.

It contains sugar and lots of liquid. It doesn’t coagulate easily. But if you are not confident, don’t want to let it overcook and turning into scrambled egg, you can use bain-marie
If you don’t like adding alcohol, you can add milk instead.



4. Keep whisking as you are heating. When it becomes stiff and showing more like mayonnaise texture. It’s ready, you can shut off the stove.

You can easily miss the spot while whisking. Pay attention especially to the bottom corner of the pot to avoid burn stick.



5. Add lemon juice.

This sauce can be served as it is without being baked. You can put some on ice cream or serve with sliced sponge cake.



6. Slice French bread into about 0.5 cm thick.

7. And cut into small pieces.

You can also use sandwich bread instead.



8. Wash strawberries and cut into half.

You can use any seasonal fruit. Or adding kiwi,mango,apple making assorted fruits gratin would be also very nice!



9. Add strawberries and bread into oven safe Casserole.
You may want to put some strawberries aside for topping.

10. Top off the fillings with the sauce.

11. Put the rest of the strawberries on top.

12. Preheat an oven at 250 Celsius. Put the casserole into the oven and bake for 6~8 minutes.
When it raises a little bit and starts turning into light golden brown, you can remove from the oven. Put some mint and sift some icing sugar for decoration.

Sabyon sauce doesn’t need to be thoroughly cooked. On the contrary, it has better texture when it’s halfway cooked!



Copyright © MASA’s Cooking- All Rights Reserved.

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