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While sipping a glass of Sue-Ann's medal-winning Icewine is the best way to enjoy the wine's luscious texture and seductive complexity, Icewine is also a useful ingredient to have in your kitchen. You can serve it as a first course in the form of Sue-Ann's Icewine Eggs, or dessert in the form of Icewine Sabayon.
Sabayon, or Zabaglione by its Italian name, is a custardy sauce that's super simple to make in either a sweet or savoury style. There's a fabulous article on Food52.com with tips and tricks for success when whipping up this eggy delight.
Here's a recipe for Icewine Sabayon you can make with electric beaters (saving your biceps for more important things like hoisting wine glasses during the holidays), adapted from Leiths School of Food and Wine's Champagne Sabayon. Serve over fresh berries and fruit for a delicious dessert that smacks of virtue and indulgence all at the same time.
4 egg yolks
2 tablespoons superfine or caster sugar
50ml 2017 Howard’s Icewine Vidal
100ml whipping cream
Place the egg yolks, sugar and half the Champagne in a heatproof bowl big enough to sit over a saucepan of simmering water. Set the bowl over the pan, making sure the base of the bowl is not in direct contact with the water.
Using a hand-held electric whisk, whisk the mixture for up to 10 minutes until it has increased in volume and is light and mousse-like. Remove the bowl from the heat and continue to whisk until the mixture is cool (this will take several minutes).
Meanwhile, in a separate bowl, whip the cream to soft peaks, then fold the cream and the remaining Icewine into the sauce. Chill until ready to use.
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