Photo: Lemon Sabayon with Fresh Wild Berries Recipe
Ingredients
- 6 egg yolks
- 1/2 cup light brown sugar
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 cup Marsala
- 1 cup water, as needed
- 4 cups mixed berries of your choice (blackberries, blueberries, raspberries, strawberries, boysenberries)
- Powdered sugar, for dusting
- Fresh mint leaves, for garnish
Directions
Combine yolks and sugar in a mixing bowl and whisk until the color turns slightly pale. Set a pot of water over medium heat and place the mixing bowl over the pot of hot water to create a double-boiler. Continue to whisk over the medium-low heat until the mixture begins to thicken (the temperature should reach 160 degrees F) then add the lemon juice and zest. Continue to cook for 1 to 2 minutes until it thickens up again and then add the Marsala. Continue to cook while whisking until the mixture has thickened but is light and creamy, about 7 to 8 minutes, thinning with water as needed to achieve a soup-like texture. Serve in a bowl over fresh berries, dust with powdered sugar and garnish with fresh mint.
*This recipe has been altered from what was shown on air based upon the testing done by the Food Network Kitchens.
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By tronner
on February 14, 2011
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I altered this recipe in three key points. Substituted another dessert wine, Muscato D'Oro (Robert Mondavi for the marsala, substituted 1/2 cup powdered sugar for the brown sugar and I served this chilled. The key point to everything is WHISK WHISK WHISK and to not let the water in the double boiler get too hot. If it is simmering, your mixture may separate.
Since I served this chilled I kept whisking the mixture after I took it off the heat. I gradually let it cool, all the while whisking, and ultimately ended up whisking it while the bowl lay in an ice bath. The result was a yogurt-like texture that kept well in the fridge for a few hours. Honestly, I don't know if the constant whisking helped, but it certainly didn't hurt.
I'm going to try this soon with key lime instead of the lemon. However, this dessert ended up one of the tastiest I've made in a long time, albeit a bit time consuming.
By interactive_com...
Brinkley, AR
on October 07, 2009
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Lost copy of this and now I am so please to have access to ways to make a simple and elegant treat for my friends who pride themselves experts
By bluesix21_10032008
Los Angeles, CA
on May 18, 2008
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On the show Tyler kept switching what exactly this is. I wish he had specified the differences between these.
For the people who couldnt make this work, the problem is not the recipe. You are either not using enough heat to get your egg whites to curdle or you put in too much liquid. You also have to put all these ingredients together in sequence pretty quickly so that they come together right. Don't wait 10 or 20 minutes between steps. This is pretty straight forward people, but its not easy, as can be said for most French cooking.
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