Roasted Garlic Sabayon

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 2 garlic heads, whole unpeeled
• 1/4 cup olive oil
• 8 eggs, separated, yolks slightly beaten
• 1/2 lemon, juice of
• 2 cups dry wine
• 1/2 cup heavy cream, whipped to soft peak
• salt, to taste
• pepper, to taste

Recipe

• 1 heat oven to 375°f.
• 2 cut off bottom of garlic heads.
• 3 place on aluminum foil.
• 4 cut off top third of garlics.
• 5 drizzle 1/2 of oil on cut surfaces, replace tops.
• 6 drizzle the remaining oil on garlic.
• 7 wrap loosely and place in hot oven.
• 8 roast for 15 - 30 minutes.
• 9 you can tell when it's ready by the aroma.
• 10 remove garlic from oven and let cool.
• 11 while garlic is cooling, whip the cream.
• 12 peel the garlic and push it through a sieve or food mill.
• 13 in the top of a bain marie, combine garlic paste with lemon juice and stir in the yolks.
• 14 over simmering water, whisk the garlic, juice and yolk mixture. be careful to cook very slowly or you will have lovely garlic scrambled eggs.
• 15 at the ribbon stage, add the wine.
• 16 continue whisking until the mixture thickens.
• 17 remove from heat, continuing to whisk, until cooled slightly.
• 18 fold the whipped cream into the mixture.
• 19 season to taste with salt and pepper.