| 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
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