LEMON SABAYON WITH FRESH WILD BERRIES
Provided by Tyler Florence
Categories dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine yolks and sugar in a mixing bowl and whisk until the color turns slightly pale. Set a pot of water over medium heat and place the mixing bowl over the pot of hot water to create a double-boiler. Continue to whisk over the medium-low heat until the mixture begins to thicken (the temperature should reach 160 degrees F) then add the lemon juice and zest. Continue to cook for 1 to 2 minutes until it thickens up again and then add the Marsala. Continue to cook while whisking until the mixture has thickened but is light and creamy, about 7 to 8 minutes, thinning with water as needed to achieve a soup-like texture. Serve in a bowl over fresh berries, dust with powdered sugar and garnish with fresh mint.
- *This recipe has been altered from what was shown on air based upon the testing done by the Food Network Kitchens.
LEMON SABAYON WITH GRAPEFRUIT
Provided by Kay Chun
Categories Mixer Egg Dessert Quick & Easy Grapefruit Lemon Engagement Party Party Double Boiler Lemon Juice Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cut peel, including all white pith, from grapefruits with a sharp knife. Cut segments free from membranes and divide among 6 bowls.
- Whisk together whole eggs, yolks, and sugar in a metal bowl until combined well, 1 to 2 minutes. Set bowl over a saucepan of simmering water and whisk until foamy, about 2 minutes. Add one third of lemon juice and whisk until thickened, about 1 minute. Add half of remaining lemon juice and whisk until thickened, about 1 minute. Repeat with remaining lemon juice. Continue cooking, whisking constantly, until thickened and an instant-read thermometer registers 170°F, 7 to 8 minutes more. Remove from heat and whisk in butter, 1 piece at a time, until incorporated. Cool slightly.
- Spoon warm sabayon over grapefruit segments. Serve remaining sabayon on the side.
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.
LEMON SABAYON WITH SUGARED BLUEBERRIES
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
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
BERRIES WITH SABAYON
A creamy like sauce over berries. This will make a perfect summer dessert. Sounds very easy to make and the photo on the magazine looks divine. From Canadian Living Issue June 09.
Provided by daisygrl64
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 107.6, Fat 3, SaturatedFat 1, Cholesterol 125.9, Sodium 6.6, Carbohydrate 15.4, Fiber 2.3, Sugar 11.7, Protein 2.2
LEMON SABAYON WITH SUGARED BLUEBERRIES
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
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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