Place 2 cups of water in a saucepan and bring to a simmer. In the meantime, whisk 4 egg yolks, 2 tablespoons sugar, and a pinch of fine grain salt together in a stainless steel bowl. Whisk in 2 tablespoons Sauternes & 2 tablespoons rose petal syrup. Set the bowl over the simmering pot, and make sure the bottom of the bowl isn't touching the water. Whisk constantly until a rich custard forms.
Place, covered, in the refrigerator until cold. Whip 1 cup heavy cream into big, floppy peaks, add 1-2 tablespoons rose petal syrup, and beat a bit more. Spoon the sabayon over the whipped cream and fold together. Taste and add 1/8 teaspoon rose water if you like. It's meant to be served immediately, but is tasty chilled as well.
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