GOLDEN VALLEY, Minn. -- The famed Pazzaluna is serving up special treats for Valentine's Day. Cupid's favorite helper, Executive Chef George Snyder, shares his favorite dessert which will be served at the restaurant from February 10 to February 14. A special prix fixe menu is also being offered, click here for details.
Honey & Prosecco Sabayon:
4 egg yolks
¼ cup granulated sugar
¼ cup honey
½ cup prosecco
Put egg yolks, sugar, honey, prosecco a top a double broiler in a mixing bowl and whip egg mixture with a whisk until they are pale/ yellow and creamy. Chill and serve .
Pecan Tuille
2 tbsp butter
½ cup sugar
¼ cup pecans ( 1 ounce)
2 large egg whites
1/3 cup all purpose flour ( sifted)
2 tsp vanilla
Preheat oven to 300 degrees and oil your cookie pans. Melt butter in a small sauce pan over medium heat, add pecans and stir until butter is lightly browned and pecans are toasted, about one minute, transfer to a medium bowl, whisk in sugar, egg whites, flour and vanilla, whisk just until smooth. Drop the batter by rounded teaspoon 2 inches apart onto greased cookie pans, smooth the batter with the back of a spoon or metal spatula into 5 inch in diameter, bake about 10 minutes or until golden brown, do only a few at a time, Immediately loosen the cookie with a metal spatula, while hot remove from cookie pan one by one curl over small bowl and shape
HONEY AND PROSECCO SABAYAN and PECAN TUILLE
3 oz sabayon
2 oz fresh berries
1 pecan tuille
Place one ounce of the sabayon on a chilled plate, place pecan tuille on top to hold in place, place fresh berries in the pecan tuille and top with the remaining 2 ounces of sabayon and garnish with mint leave and powder sugar
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