Sabayon of Muscat de Beaumes de Venise with Fresh Berries

Name: Sabayon of Muscat de Beaumes de Venise with Fresh Berries
Prep time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 4 large egg yolks, at room temperature; 1/2 cup granulated sugar; 3/4 cup Muscat de Beaumes-de-Venise, at room temperature; 1 teaspoon grated orange zest; 1 1/4 cups mixed fresh berries, such as blueberries, raspberries, and blackberries; 4 mint sprigs, for garnish

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Level: Easy
Total: 1 hr 15 min

Prep: 1 hr 15 min

Yield: 4 servings

Level: Easy
Total: 1 hr 15 min

Prep: 1 hr 15 min

Yield: 4 servings

Ingredients

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4 large egg yolks, at room temperature

1/2 cup granulated sugar

3/4 cup Muscat de Beaumes-de-Venise, at room temperature

1 teaspoon grated orange zest

1 1/4 cups mixed fresh berries, such as blueberries, raspberries, and blackberries

4 mint sprigs, 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.