Recipe courtesy of Terrance Brennan
Show: Chef Du Jour
Total:
1 hr 15 min
Active:
1 hr 15 min
Yield:
4 servings
Level:
Easy

Ingredients

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.;

IDEAS YOU'LL LOVE

Pico de Gallo

Recipe courtesy of Ree Drummond

Pico de Gallo

Recipe courtesy of Chamisa Weinmeister

Melon Tart with Muscat de Beaumes-de-Venise

Recipe courtesy of David Rosengarten

Thai Basil Ice Cream with Beaumes de Venise Fruit Compote

Recipe courtesy of Ming Tsai

Mousseline de Fruit de Mer

Recipe courtesy of Thomas Henkelmann

Rollitos de Fillete de Ternera

Recipe courtesy of Graham Kerr

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking