In this recipe we are making a sabayon, which is extremely delicate. If not added and cooked correctly, the eggs in the sabayon can break or scramble, which are both equally undesirable results!
Combine the egg yolks and water in a bowl over a pot of gently boiling water. If the water is boiling too violently the eggs can overcook very quickly.
Whisk the egg yolks constantly until the desired consistency is reached. The eggs should hold the figure 8 when made with a whisk. This isn’t immediate, and you will gradually see the eggs change in consistency as you whisk.
Remove from heat and slowly drizzle in the clarified butter while whisking constantly. Make sure that your butter is warm but not too hot, being too hot will break your sabayon.
Season with salt and cayenne; whisk in the spinach purée and strain or pass through a fine chinois.
Simultaneously place the prosciutto into tart moulds and bake at 160°C for 10 minutes or until crispy.
Let cool to slightly above room temperature and fill with the spinach sabayon.*
*If the prosciutto is too hot the sabayon will break.