| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dujour09 | 4 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Source: "CHEF DU JOUR - (Show # DJ-9392) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Terrance Brennan Converted by MM_Buster v2.0l.
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