Lacy Fruit Cups With Sabayon Sauce Recipes

WINTER FRUIT WITH PROSECCO SABAYON

Steps:

• Arrange orange slices on a serving platter or individual plates. Scrape vanilla bean seeds into a small bowl. Add 1/4 cup sugar, 1/4 cup Prosecco and salt; combine and drizzle over oranges. Refrigerate until serving., In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks and remaining sugar and Prosecco until mixture reaches 160° and coats the back of a spoon. Drizzle over oranges. Serve immediately.

BERRIES WITH ORANGE SABAYON

Steps:

• For the Sabayon:
• Wash, zest and juice the orange - set the juice and zest aside.
• (With an electric beater or by hand) Whip the whipping cream and the icing sugar, until a firm peak forms.
• In a separate bowl (heat-proof bowl), whisk together the eggs, egg yolk, orange juice and zest. Slowly add in the sugar, whisking continuously until the mixture starts to foam.
• Place the bowl into a stove-top bain-marie (double boiler), and keep whisking until the mixture doubles (or even triples) in volume and reaches a creamy consistency (this takes 2 to 3 minutes). Make sure the consistency is creamy enough (it should coat the whisk) as this means the eggs are cooked properly.
• Remove from the heat and keep whisking to bring the sabayon down to room temperature (this takes 3 to 4 additional minutes). Once at room temperature, gently fold in the whipped cream with a rubber spatula.
• For serving:
• Wash and dry the berries. Chop them if needed (ie. strawberries). Scatter them evenly on the bottom of your serving vessels and gently pour the sabayon on top.
• Sprinkle with a light dusting of icing sugar, and place under the broiler for 30 seconds to 2 minutes (depending on the power of your broiler) until you get a light golden hue. If you have a torch blower, this will work great too.
• 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.

BERRIES WITH SABAYON

Steps:

• combine strawberries and raspberries in a bowl.
• divide among 6 dessert goblets or dish, set aside.
• To Make Sabayon:.
• In large heatproof bowl over saucepan of gently simmering (not boiling) water, whisk together egg yolks, Marsala and sugar until thick enough to mound softly on spoon (5 to 7 minutes).
• spoon over fruit, sprinkle with almonds if using.

BERRY SABAYON GRATINEE

Steps:

• In a large glass bowl, whisk together the egg yolks and sugar. Split the vanilla bean in half lengthwise and scrape the seeds with the back side of a pairing knife. Add vanilla bean seeds to the egg yolk mixture and whisk to combine. Add wine, a little at a time, and whisk to combine. Add a pinch of salt and whisk again.
• Set bowl over a pan of simmering water and whisk vigorously and constantly until the sauce is thick and fluffy, about 10 minutes.
• Preheat the broiler.
• Place 1/2 cup berries in the bottom of 6 shallow individual gratin dishes or ovenproof bowls. Spoon an even amount of the sabayon over each dish. Sprinkle the remaining berries evenly over the dishes. Place the dishes on a sheet pan and place on the top shelf of the oven under the broiler. Broil until the sabayon is golden brown, about 1 to 2 minutes. Sprinkle with powdered sugar and serve immediately.

CHAMPAGNE SABAYON

Steps:

• Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
• Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.

FRUIT CUP WITH CITRUS SAUCE

Steps:

• In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat. , Cover and refrigerate for 2-3 hours, stirring occasionally. Garnish with mint if desired.