Recipe courtesy of Terrance Brennan
Show: Chef Du Jour
Save Recipe Print
Total:
1 hr 15 min
Prep:
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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Oven Fries with Herbes de Provence

Recipe courtesy of Rachael Ray

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

Blanquette de Veau

Recipe courtesy of Sara Moulton

Pots de Creme

Recipe courtesy of Ree Drummond

Sopa Seca de Fideos

Recipe courtesy of Rick Bayless

Browse Reviews By Keyword