One small cup of warm airy egg-yolk and white-wine sabayon, whisked over gently simmering water and served immediately.
1 yolkEgg Yolk
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2 tbspWhite wine
2 cupsWater
15 gSugar
Bring all the water to a very gentle simmer in a small saucepan. Choose a small heatproof bowl that sits securely over the pan with its base above the water. In the bowl, whisk all the egg yolk and sugar until pale, then whisk in all the dry white wine.
Set the bowl over the barely simmering water and whisk continuously by hand for 5-8 minutes, reaching around the sides and base. The mixture must become pale and airy, thicken enough to leave a brief ribbon and reach 78-80 °C. Reduce the heat or briefly lift the bowl if it gets too hot; do not boil or allow the egg to scramble.
Remove the bowl from the pan and whisk for 30 seconds. Scrape all the warm sabayon into one small dessert cup and serve immediately before the foam subsides. Discard the bain-marie water. This small cup is one dessert portion; biscuits, berries and whipped cream are not included.