Late Harvest Riesling Sorbet With Berries Recipes

SABAYON

Steps:

• In a large, heatproof bowl, whisk together the wine and sugar. Then whisk in the egg yolks.
• Set to bowl over a pan of gently boiling water (the bottom of the bowl shouldn't touch the water) and whisk vigorously until the mixture becomes frothy and stiff. You can slow down the speed, but if you need to stop whisking it, remove the bowl from the pan for as brief a time as possible.
• The sabayon is ready when the mixture is thick and holds its shape when you lift the whisk and let some of the mixture drop back into the bowl.
• Pile the berries and their juices into a glass and top each with warm sabayon. You can sprinkle them with crumbled amaretti cookies, if desired.

RIESLING SORBET

Steps:

• Heat granulated sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
• Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
• The next day, thaw raspberries in bowl in refrigerator. Puree in food processor or blender, then press through fine sieve to remove seeds. Stir in superfine sugar.
• Process wine ice and raspberry puree in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses.

RASPBERRY SORBET

Steps:

• Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
• Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
• Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
• Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.