Berries With Orange Sabayon Recipes

ROASTED BERRIES WITH SABAYON

Steps:

• Preheat oven to 425°F.
• Place cleaned berries in a large bowl. Add sugar, Cointreau, orange juice and orange zest and toss together.
• Pour on a baking sheet and place in preheated oven for 10-15 minutes until the fruit is just softened. While berries are roasting, make the sabayon.
• Mix yolks and sugar to combine and become frothy.
• Add wine, Cointreau, and salt.
• Mix well and place over simmering water, making sure water is not touching the bottom of the yolk mixture. Constantly whisk the mixture to incorporate air and bring it to 160°F. The sauce will become thick. If unsure, check with an instant-read thermometer.
• Remove sauce from heat.
• Place prepared berries in individual serving dishes and top with a generous amount of sabayon sauce. If desired, brûlée the top by sprinkling on a little sugar and quickly torching or setting under the broiler.
• Garnish with mint and enjoy!

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.

BERRY GRATIN WITH CHAMPAGNE SABAYON

Steps:

• Turn the oven on to broil with the rack about 6 inches/15 cm from the heat.
• Arrange the berries in individual gratin dishes and set on a baking sheet.
• Put the wine, sugar and egg yolks in a roomy glass bowl. Whisk to mix. Set the bowl over a saucepan partly filled with hot, but not simmering, water. Don't let the bottom of the bowl touch the water beneath. Whisk until the mixture is frothy, pale and ribbony, 5 to 8 minutes.
• Remove the bowl from the saucepan. Whisk in the zest and keep whisking a minute or two to cool slightly. Spoon the sabayon over the berries and place under the broiler until the sabayon is bubbly and golden, a minute or two. Place the gratin dishes on plates and serve immediately.

TRUE ORANGE SABAYON

Steps:

• Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done.

PUFF PASTRIES WITH RASPBERRIES AND ORANGE SABAYON

Steps:

• For the puff pastry squares: Preheat the oven to 400 degrees F. Carefully unfold the puff pastry and cut out twelve 3-by-3-inch squares. Line a half sheet tray with a nonstick silicon mat or spray with nonstick spray. Spread the squares out evenly on the half sheet tray, and lightly brush with the cream. Bake in the oven until golden and puffy, 10 to 15 minutes. Transfer the puffs to a wire rack to cool.
• For the orange sabayon: Combine the sugar and egg yolks in a large metal mixing bowl. Set the bowl over a pot of simmering water (to create a double-boiler) and whisk until the yolks become pale yellow in color. Continue to whisk over low to medium heat until the mixture begins to thicken, about 10 minutes. Add the juices and zests and continue to whisk so the sauce thickens back up again. Add the liqueur and whisk until incorporated and the sabayon is light, fluffy and has good volume, 2 minutes longer. Assemble the raspberries and puff pastry together on a plate (if serving individual plates, allow 2 puffs per plate). Drizzle with the honey and pour the sabayon over and around the raspberries and puff pastry squares. Dust with the confectioners' sugar.

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.