Sabayon of muscat de beaumes de venise with fresh berries
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Egg yolks; at room temperature |
| ½ | cup | Granulated sugar |
| ¾ | cup | Muscat de Beaumes-de-Venise; at room temperature |
| 1 | teaspoon | Grated orange zest |
| 1¼ | cup | Mixed fresh berries; such as |
| Blueberries; raspberries, and blackberries | ||
| 4 | Mint springs; for garnish | |
Directions
Place the yolks in a medium, heatproof bowl. Gradually whisk in the sugar and whisk until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes. Beat in the Muscat and orange zest.
Place the bowl over a pot of simmering water. Whisking constantly, cook until the sabayon is warm and doubles in volume, about 8 minutes. Pour into 4 wine glasses. Refrigerate until chilled, about 1 hour. To serve, spoon the berries over each serving, and garnish with a mint sprig. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9392) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Terrance Brennan
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