Weekends in a French Kitchen (click to read about the project: here) launched last month. Ff you're game to join the fun, I'm including affiliate links to the cookbooks at the bottom of the post. Yesterday I posted from Daniel Boulud and Dorie Greenspan's cookbook. Today I'm sharing a dish from Mimi Thorisson's A Kitchen in France: A Year of Cooking in My Farmhouse.
Special thanks to the project organizers: Alice of A Mama, Baby and Sharpei in the Kitchen, Christy of Confessions of a Culinary Diva, Tammy of Telling Stories from Chez Nous, and Emily of Blue Bungalow.
This week's selection from Mimi Thorisson's A Kitchen in France: A Year of Cooking in My Farmhouse is Pistachio Sabayon with Strawberries and Meringues. You'll find this recipe on pages 144-145 of the A Kitchen in France: A Year of Cooking in My Farmhouse...we will not be posting the actual recipes on our blogs.
I have made many a sabayon and many a meringue. But I have never thought to put them together. Now, why is that? It's the perfect combination of delicate foamy sweetness and crisp airy sweetness. Add to that seasonal strawberries and you have a summer dessert fit for a king...or queen...or three hungry boys who have monstrous sweet tooths.
A few notes: I didn't have pistachio cream, didn't even really know what it would look like. So, I used my mortar and pestle and made paste with some pistachios, sugar, and a splash of Armagnac.
In the sabayon, I also swapped out the Marsala wine in favor of Armagnac and skipped the cream altogether since my husband is currently dairy-free. So, maybe it was more of an Italian zabaglione. But we loved the depth of flavors and playful mouthfeel of the sabayon with the strawberries and meringues. This was a winner in our books.