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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