Lemon Sabayon With Fresh Wild Berries Recipes

BERRY SABAYON GRATINEE

Berry Sabayon Gratinee image

Provided by Food Network

Categories dessert

Time 32m

Yield 6 servings

Number Of Ingredients 7

Ingredients

8 egg yolks
3/4 cup sugar
1 vanilla bean
1 cup Moscato d'Asti or other sparkling wine
Pinch salt
3 1/2 cups fresh raspberries, blueberries, blackberries, or sliced strawberries
Powdered sugar

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.

LEMON SABAYON WITH SUGARED BLUEBERRIES

Lemon Sabayon with Sugared Blueberries image

The perfect way to highlight summer's fresh berries is this rich creamy sauce.

Provided by Allrecipes Member

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

2 (5 ounce) lemons
1 cup sugar
¼ teaspoon ground cinnamon
2 (16 ounce) packages frozen wild blueberries, thawed, rinsed, and drained
4 large egg yolks Lucerne Large Egg Yolks
6 tablespoons late-harvest Riesling wine or white grape juice
1 ½ tablespoons finely chopped fresh mint leaves

Steps:

Grate peel and squeeze juice from both lemons.
To make sugared blueberries, in a 5- to 6-quart pan, mix 3 tablespoons of the lemon juice (save remaining for sabayon), 2/3 cup of the sugar, and cinnamon. Stir over high heat until mixture is boiling vigorously, 2 to 3 minutes. Remove from heat and stir in peel from 1 lemon and blueberries.
Divide blueberries equally among 8 serving bowls and refrigerate until sabayon is ready.
To make sabayon, in the top of a double boiler or metal bowl (4- to 6-qt.), whisk to blend egg yolks, remaining 1/3 cup sugar, 2 tablespoons of the lemon juice (save extra for other uses or discard), and Riesling.
Set double boiler over boiling water, or nest bowl in a pan over boiling water. Whisk egg mixture (or beat with a mixer on medium speed) until it is thick enough to hold a mound for a few seconds, 5 to 7 minutes total. Add remaining lemon peel and mint, if using, and whisk. Spoon at once into bowls with blueberries to serve.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 46.1 g, Cholesterol 102.4 mg, Fat 2.7 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 7.3 mg, Sugar 36.3 g

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