Sabayon with Basil, Garlic & Rosemary

Who follows @basilgarlicrosemary on Instagram? I do! That is actually how we met. I can’t remember who started following who first. That really doesn’t matter. What does matter, we became a support system for each other. It occasionally comes in the form of a text message rant, an occasional phone call, a long winded breakfast date and a ton of likes and loves on social media. Say hello to Chef Linda, the creative mind behind Basil, Garlic & Rosemary.

Linda attended L’acadamie de Cuisine for her culinary degree. She used her degree to create her brand of social media cooking tips, tricks and lifestyle fun, in-home personal chef experiences and bakes beautiful and tasty cakes/cupcakes. We actually teamed up during the pandemic to create a course of prepared meals for sale. We always talk about doing it again, but life. Am I right? Here are a few photos from a self-made photoshoot we did to promote the meals.

Does anyone recognize this spot? We are too cool for school, am I right?

I reached out to Linda and asked if I could feature her for a blog post. Of course, she agreed and shared a tasty, light and simple dessert that is sure to please any crowd. This is one of the desserts she offers when she is on site for a personal chef experience, Sabayon with Fresh Fruit. A sabayon is an Italain dessert that is a dairy free, gluten free custard that is whipped with a sweet wine and a lot of air. Linda pairs hers with fresh berries and mint.

Basil Garlic & Rosemary’s Sabayon with Fresh Fruit: (Feeds 4/Cook time: 15 minutes/Easily doubled)

1 pint of fresh blueberries

1 pint of fresh raspberries

1 pint of strawberries

1 bundle of fresh mint

4 egg yolks (save the whites for a flourless Colpa Degno Cookie. I make these all the time)

3/4 cup of sugar

1/2 cup of Sherry

Wash, dry berries and divide amongst 4 dessert bowls.

In a small saucepan, add sugar and sherry over medium heat and let the sugar melt. Reduce the sherry mixture by half.

In another pot filled with 2 inches of steaming water, add a bowl that will snuggle nicely in the pot without touching the water. Whisk in the egg yolks for about a minute and slowly add the sugar sherry mixture. Whisk for about 7-8 miunutes or until the mixture is smooth and thick texture. Serve over the fresh fruit with a few sprigs of mint.

You can also make the sabayon the day or two before and chill custard before serving.