Chilled port wine sabayon with fresh fruit - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Egg yolks | |
| 1 | cup | Port |
| ¼ | cup | Sugar |
| Fresh fruit, such as raspberries, strawberries or pitted cherries | ||
Directions
Whisk egg yolks, Port and sugar in stainless steel bowl set over saucepan of simmering water until slowly dissolving ribbon forms when whisk is lifted, about 10 minutes. Place bowl over larger bowl filled with ice and water. Whisk until cold, about 10 minutes. Divide fruit among dessert cups. Top each with sabayon and serve.
Bon Appetit/August/89 Scanned & fixed by Di and Gary
Related recipes
- Brandied fresh fruit pot
- Chilled exotic fruit soup
- Chilled fruit cocktail, c
- Chilled fruit cup
- Chilled fruit soup
- Chilled grapefruit half,
- Chilled grapefruit segmen
- Chilled oranges, fresh
- Fresh berries with champagne sabayon
- Hot spiced wine - bon appetit
- Pineapple with port wine
- Plum port wine sorbet
- Plum port wine sorbet - gross
- Sabayon of muscat de beaumes de venise with fresh berries
- Sparkling wine fruit soup with sorbet
- Spicy wine fruit
- Summer berries with muscat sabayon - bon appetit
- Summer fruit in sparkling wine
- White wine fruit salad
- Wine poached fruit