| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
May 1994 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Egg yolks |
| 1/4 |
c |
Sugar |
| 1 |
pn |
Salt |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Chilled whipping cream |
| 5 |
tb |
Creme de cassis liqueur |
| 2 |
c |
Red seedless grapes |
| 2 |
c |
White seedless grapes |
INSTRUCTIONS
Using whisk or electric mixer, beat yolks, sugar and salt in medium
nonaluminum metal bowl. Set bowl over saucepan of simmering water (do not
let bowl touch water). Gradually beat wine. Continue beating until mixture
mounds in spoon, and candy thermometer registers 160F, about 9 minutes. Set
bowl into larger bowl filled with ice and water. Whisk until cool. Remove
from over water.
Beat cream in another medium bowl until stiff peaks form. Add creme de
cassis and beat until peaks form again. Fold into egg mixture. Cover and
refrigerate. (Can be prepared 1 day ahead.)
Mix grapes in bowl. Divide among 6 bowls. Spoon sabayon over.
Serves 6.
Bon Appetit May 1994
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