Sabayon with Butterscotch Bananas and Sweet and Salty Chai Lassi
Allergen-Friendly Recipes For Redwood Hill Farms
Copyright Chef Billy Brigtsen
Episode 2: Sabayon with Butterscotch Bananas and Sweet and Salty Chai Lassi
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Sweet & Salty Chai Lassi
Yield: two 8-oz. glasses
Ingredients & Directions:
5 green cardamom pods, crushed
5 black peppercorns
5 cloves
2 whole allspice berries
1 TB grated ginger
2 c. water
Place all ingredients in a small pot. Simmer until water in reduced to ¼ cup. Cool, then mix well with:
16 oz. Redwood Hill Farm Goat Milk Kefir
4 TB maple syrup
Wet rim of glass into kefir then dip into Himalayan pink salt. Pour in Lassi and serve.
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Kefir Sabayon & Butterscotch Bananas
Ingredients & Directions:
For the sabayon:
4 egg yolks
4 TB maple syrup
Juice of ½ lemon (approx. 2 TB)
To make the sabayon:
Place the bowl over a small pot of water at a low heat and whisk the yolks, juice, and maple until it is aerated. Cool slightly and mix with 4 oz. G.V.O. goat milk kefir.
For the butterscotch bananas:
½ c. brown sugar
½ c. G.V.O. goat milk kefir
½ tsp. salt
2 bananas, cut in bite-sized pieces - 8 oz. total when peeled
To make the butterscotch:
Bring the brown sugar, kefir and salt to a boil and then simmer for 5 minutes. Let cool for one minute and then add two bananas that have been cut into bite-sized pieces, coat in the sauce. To assemble, layer the sabayon with the butterscotch bananas in a glass as you would a parfait.
Copyright Chef Billy Brigtsen
Episode 2: Sabayon with Butterscotch Bananas and Sweet and Salty Chai Lassi
***
Sweet & Salty Chai Lassi
Yield: two 8-oz. glasses
Ingredients & Directions:
5 green cardamom pods, crushed
5 black peppercorns
5 cloves
2 whole allspice berries
1 TB grated ginger
2 c. water
Place all ingredients in a small pot. Simmer until water in reduced to ¼ cup. Cool, then mix well with:
16 oz. Redwood Hill Farm Goat Milk Kefir
4 TB maple syrup
Wet rim of glass into kefir then dip into Himalayan pink salt. Pour in Lassi and serve.
***
Kefir Sabayon & Butterscotch Bananas
Ingredients & Directions:
For the sabayon:
4 egg yolks
4 TB maple syrup
Juice of ½ lemon (approx. 2 TB)
To make the sabayon:
Place the bowl over a small pot of water at a low heat and whisk the yolks, juice, and maple until it is aerated. Cool slightly and mix with 4 oz. G.V.O. goat milk kefir.
For the butterscotch bananas:
½ c. brown sugar
½ c. G.V.O. goat milk kefir
½ tsp. salt
2 bananas, cut in bite-sized pieces - 8 oz. total when peeled
To make the butterscotch:
Bring the brown sugar, kefir and salt to a boil and then simmer for 5 minutes. Let cool for one minute and then add two bananas that have been cut into bite-sized pieces, coat in the sauce. To assemble, layer the sabayon with the butterscotch bananas in a glass as you would a parfait.
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