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.
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
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
Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Number Of Ingredients 6
Steps:
- Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
- In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
- Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
- In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.
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
BERRY TERRINE IN MUSCAT DE BEAUMES-DE-VENISE JELLY
Steps:
- Soften the gelatin in 1/2 cup orange juice. Combine the remaining juice with the muscat, sugar, vanilla and peppercorns in a saucepan, and bring to boil. Remove the saucepan from heat, stir in the gelatin to dissolve, and then strain.
- Puree 1 pint of the raspberries, strain, and sweeten to taste. Refrigerate until ready to serve.
- Line a 6-cup oblong terrine with plastic wrap. Pour in a thin layer of the muscat mixture and the remaining raspberries. Refrigerate until set, about 1 hour (or freeze for about 30 minutes). Add the blueberries and half of the remaining muscat mixture, and refrigerate 1 hour. Then add the strawberries and the remaining muscat mixture, and refrigerate at least 3 hours, until firm.
- To serve, unmold the terrine, and peel off the wrap. Serve in thick slices with raspberry sauce drizzled around.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 13 grams
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SWEET WINE SABAYON WITH BERRIES RECIPE - TERRANCE BRENNAN
From foodandwine.com
Author Terrance BrennanCategory Dessert
- Pour 2 inches of water into a saucepan and bring to a boil. Prepare an ice water bath in a medium bowl. Place 4 large wineglasses in the freezer to chill.
- Crack the egg yolks into a large stainless steel bowl. Add the sugar and whisk until pale and slightly thickened, about 2 minutes. Add the wine and orange zest. Set the bowl over the boiling water and whisk constantly over moderately low heat until the sabayon is thick and has doubled in volume, about 8 minutes. Immediately set the bowl in the ice water bath and let cool, stirring occasionally, about 15 minutes.
- Spoon the cold sabayon into the chilled wineglasses and top with the mixed berries. Garnish the sabayon with the mint sprigs and serve.
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