Cold Sabayon with Fresh Fruit
An elegant fresh fruit dessert, especially nice when served in stemmed glassware.
1 1/2 teaspoons unflavored gelatin
1/4 cup cold water
2/3 cup white wine
1/2 cup granulated sugar
1/4 cup sweet Marsala wine
3 large egg yolks
1 large egg
2 tablespoons lemon juice
1 tablespoon Grand Marnier liqueur
1 cup whipping cream, whipped
2 pints fresh berries
- Soften gelatin in cold water.
- In top of double boiler, combine gelatin, wines, sugar, yolks, egg, lemon juice, and liqueur. Cook over double boiler, whisking constantly, until mixture thickens and coats the back of a metal spoon.
- Place top of double boiler in bowl of ice water; whisk mixture until cooled. Fold in whipped cream.
- Divide berries among serving dishes; ladle sabayon over berries.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.