Cherries With Sabayon Brule Recipes

CHERRIES WITH SABAYON BRULE

Steps:

• Combine the cherries and the wine in a large saucepan. Slowly bring to a boil; then, remove from heat and drain the cherries in a sieve over a bowl to catch the cooking liquid. Divide the cherries among 4 shallow flame-proof ramekins. Set aside.
• Whisk egg yolks, water and sugar together in the top of a double boiler. Whisk over simmering water until eggs are frothy. Gradually whisk in reserved liquid from cherries. Continue to cook until the mixture thickens to the consistency of custard. Remove from heat, and set the pan in a bowl of ice and water. Continue whisking until the mixture is cool. The custard can be prepared in advance up to this point and refrigerated.
• Preheat a broiler. Just before serving, cover the cherries with the custard mixture. Press the brown sugar through a sieve, and evenly dust the top of each ramekin. Place under the broiler for about 2 minutes, until the sugar has melted. Serve at once.

RHUBARB SABAYON WITH STRAWBERRIES

Steps:

• Bring rhubarb, sugar, and wine to a simmer in a small heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until rhubarb is tender and begins to fall apart, about 5 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
• Divide strawberries among 6 stemmed glasses.
• Beat eggs in a large deep metal bowl with a handheld electric mixer at medium-high speed 1 minute, then add hot rhubarb purée in a stream, beating constantly. Put bowl over a saucepan of simmering water and beat until mixture is tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes. Remove from heat and ladle sabayon over strawberries. Serve immediately.

SABAYON

Steps:

• Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
• Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.