Recipe courtesy of Terrance Brennan
Sabayon of Muscat de Beaumes de Venise with Fresh Berries
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 213
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 27
- Protein
- 4
- Cholesterol
- 184
- Sodium
- 12
- Total: 1 hr 15 min
- Prep: 1 hr 15 min
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
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.