Blood Orange Sabayon Recipes

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.

Steps:

• Finely zest 1 orange& place in large bowl.
• Remove the skin from all the oranges, cut them into segments (keeping the juice- you should have about 1/4 cup).
• Divide the segments between 2 serving dishes& chill.
• Add the reserved juice into the zest.
• Add yolks& sugar and whisk together.
• Bring a large pot of water to a simmer.
• Place the bowl with the egg yolks on top& using an electric mixer, whisk until the mixture thickens& doubles in volume (about 5- 7 minutes).
• Remove the orange segments from the fridge; pour hot sauce over top& serve immediately.

Steps:

• Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done.

Steps:

• Finely grate enough zest from 1 orange to measure 1/2 teaspoon. With a sharp knife cut peel from oranges, including all white pith, and cut sections free from membranes. Squeeze enough juice from membranes to measure 2 tablespoons. Divide sections among 4 stemmed glasses.
• Have ready an instant-read thermometer in a measuring cup of hot water. In a metal bowl whisk together zest, yolks, orange and lemon juices, sugar, and liqueur until combined well. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until tripled in volume and thermometer registers 140°F., 3 to 5 minutes. Cook sabayon, whisking, 3 minutes more, or until thickened enough so that strokes leave a clear path.
• Spoon sabayon over orange sections and garnish with pistachios.

Steps:

• To make the frozen sabayon, in a large heatproof bowl, whisk together the egg yolks, wine, and the 1/2 cup (100 g) sugar. Set the bowl over a saucepan of simmering water and whisk vigorously and constantly. The mixture will first become frothy, then as you continue to whisk, it will turn thick and creamy. When the mixture holds its shape when you lift the whisk, remove the bowl from the heat. Set the bowl over a larger bowl of ice water and whisk gently for 1 minute. Leave the bowl over the ice water bath.
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium speed until it holds soft peaks. Fold the whipped cream into the sabayon along with the lemon juice. Transfer the mixture to a shallow container, cover, and freeze until firm, at least 8 hours, preferably overnight.
• To make the soup, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice with the 1/4 cup (50 g) sugar, stirring until the sugar completely dissolves. Pour into a bowl and add the remaining orange juice and the rum or orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
• To serve, divide the blood orange segments among 8 shallow chilled serving bowls and ladle the chilled soup over the orange segments. Chop the mint leaves, scatter them over the bowls, and place a scoop of the frozen sabayon in the center of each.
• Sliced fresh pineapple, sliced kumquats, or any flavorful berries are nice additions to the soup.
• Be sure to chill the soup bowls well in advance of serving.