Red pepper sabayon

Name: Red pepper sabayon
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 200.00 g red peppers; 200.00 ml stock vegetable; fresh thyme; 4.00 eggs just the yolks; 60.00 g butter chilled and diced; salt and freshly ground black pepper

4 servings

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Fruit

By Food24 November 03 2009

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Ingredients (6)

200.00 g	red peppers
200.00 ml	stock — vegetable
	fresh thyme
4.00	eggs — just the yolks
60.00 g	butter — chilled and diced
	salt and freshly ground black pepper

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Method:

Halve peppers lengthways and remove stalk, seeds and white membranes. Coarsely chop peppers, place in a small saucepan with stock and thyme and simmer for 15 minutes.
Pour mixture into a blender and whizz for 1 minute. Pass purée through a wire-mesh conical sieve into a small, clean saucepan and leave until almost cold. Whisk in egg yolks.
Stand pan in a bain-marie or over a saucepan of simmering water and whisk sabayon to a ribbon consistency.
Whisk in butter, a little at a time, season with salt and pepper and serve at once.