Sabayon Of Muscat De Beaumes De Venise With Fresh Berries
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dujour09 | 4 | Servings | |
INGREDIENTS
| 4 | Egg yolks, at room | |
| temperature | ||
| 1/2 | c | Granulated sugar |
| 3/4 | c | Muscat de Beaumes-de-Venise |
| at room temperature | ||
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 184.5mg
Sodium: 8.8mg
Potassium: 78.1mg
Carbohydrates: 30.3g
Fiber: 2.6g
Sugar: 26.7g
Protein: 3.2g