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Sabayon Of Muscat De Beaumes De Venise With Fresh Berries

Yield: 4 servings

Ingredients and directions for this recipe

4 lg Egg yolks; at room
-temperature
1/2 c Granulated sugar
3/4 c Muscat de Beaumes-de-Venise;
-at room temperature
1 ts Grated orange zest
1 1/4 c Mixed fresh berries; such as
Blueberries; raspberries,
-and blackberries
4 Mint springs; for garnish

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. This recipe
yields 4 servings.

See also:
Previous recipe Sabayon - Great Chefs
Next recipe Sabayon Sauce

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