SLICED STONE FRUITS WITH MUSCAT SABAYON
Any combination of stone fruits can be used for this dessert, which pairs a rich, creamy sauce with tart, juicy fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Cut large fruits into 1/2-inch-thick slices. Halve and pit cherries. Divide among 4 serving dishes or cups.
- Whisk together egg yolks and sugar in a large nonreactive stainless steel bowl. Set bowl over a pan of simmering water (water should be about 2 inches below bowl). Pour in Muscat, and whisk vigorously to incorporate air until mixture has more than doubled in volume, is lightly frothy, and is as thick as softly whipped cream, about 3 minutes. If yolks begin to cook at sides of bowl, continue to whisk while lifting the bowl about 3 to 4 inches above the simmering water.
- Spoon sabayon over fruit, making sure not to scrape up any cooked egg from sides, and serve immediately.
SABAYON OF MUSCAT DE BEAUMES DE VENISE WITH FRESH BERRIES
Steps:
- Place the yolks in a medium, heatproof bowl. Gradually whisk in the sugar and whisk until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes. Beat in the Muscat and orange zest. Place the bowl over a pot of simmering water. Whisking constantly, cook until the sabayon is warm and doubles in volume, about 8 minutes. Pour into 4 wine glasses. Refrigerate until chilled, about 1 hour. To serve, spoon the berries over each serving, and garnish with a mint sprig.
SLICED STONE FRUITS WITH MUSCAT SABAYON
Make and share this Sliced Stone Fruits With Muscat Sabayon recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the fruits into 1/2 inch thick slices. Halve and pit cherries. Divide among 4 serving dishes or cups.
- Whisk together egg yolks and sugar in a large nonreactive stainless steel bowl. Set bowl over pan of simmering water (water should be about 2-inches below bowl). Pour in Muscat, and whisk vigorously to incorporate air until mixture has more than doubled in volume, is light and frothy, and is as thick as softly whipped cream, about 3 minutes. If yolk begins to cook at sides of bowl, continue to whisk while lifting the bowl about 3-4 inches above the simmering water.
- Spoon Sabayon over fruit, making sure not to scrape up any cooked egg from sides, and serve immediately.
Nutrition Facts : Calories 138.6, Fat 4.8, SaturatedFat 1.6, Cholesterol 209.8, Sodium 9.1, Carbohydrate 18.8, Fiber 1.7, Sugar 15.8, Protein 3.7
FRUIT SABAYON
Make and share this Fruit Sabayon recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat water in a pan.
- Allow it to boil.
- The pan is to be used as a double boiler.
- Reduce heat, allow to simmer.
- Beat egg yolks in a bowl.
- Add sugar to the egg yolks.
- Mix well.
- Keep this bowl containing yolks and sugar (sabayyon) over the pan in which the water is simmering.
- Keep mixing the tolks- sugar mixture for 3-5 minutes while holding it over the pan.
- Put the chopped fruits in a bowl.
- Pour the sabayyon over the fruits.
- Gratinate for 2-3 minutes until a crisp brown colour appears over the fruits.
- Serve immediately if you want a hot dessert or add some ice cream (your favourite flavour) over the fruits-sabayyon mixture and serve as a cold dessert.
- Pour the sabayyon over this.
Nutrition Facts : Calories 110.5, Fat 6.1, SaturatedFat 2.2, Cholesterol 283.2, Sodium 13.4, Carbohydrate 10.3, Sugar 9.6, Protein 3.6
WINTER FRUIT WITH PROSECCO SABAYON
This recipe is special to me because it allows me to treat my dinner guests to a special, unusual dessert. The bright, vivid colors are perfect for the holidays. Omit the Prosecco when serving to children. -Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings (3/4 cup sauce).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 151 calories, Fat 3g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SABAYON
Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.
Provided by azelias kitchen
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 15.2 g, Cholesterol 204.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 9.8 mg, Sugar 13.8 g
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