Mixed Berries with Muscat Sabayon
Ingredients
- 4 egg yolks
- 75 millilitres (1/3 cup) sweet Muscat wine (see note)
- 75 millilitres (1/3 cup) peach or apricot juice
- 60 millilitres (1/4 cup) sugar
- 250 millilitres (1 cup) strawberries, hulled and halved
- 250 millilitres (1 cup) raspberries
- 250 millilitres (1 cup) blackberries or blueberries
Directions
- In the upper part of a double boiler off the heat, whisk together the egg yolks, wine, juice and sugar. Place over barely simmering water. Whisk constantly until the mixture is thick and frothy, 8 to 10 minutes. The mixture should stiffen, with the bubbles becoming smaller and longer lasting.
- Arrange the fruit on four plates. Mound the warm sabayon on the fruit. Brown quickly with a kitchen torch.
- Note: Use a sweet wine made from Muscat grapes, for example Greek Samos or the southern French classic, Muscat de Rivesaltes. Their apricot, peach and honey flavours make them an excellent partner for the peach juice in the recipe. It’s a great way to showcase the wine’s flavour while removing some of its alcohol. The result is a truly seductive dessert.
If the egg yolks are thoroughly cooked, you can chill the sabayon without worrying that it might separate.
Recipe-Food Network
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