Mrs. Regueiro's Plate: Sabayon with Fruit

Monday, January 18, 2010

Sabayon with Fruit

This is an easy and simple dessert and a perfect way to use up any egg yolks. I have to really thank Big City Cooking for this recommendation. I had no idea that this existed until she suggested it to the ladies on the WC board. After our wonderful filet dinner, we needed the perfect little sweet treat. Eric used port for dinner, and I used it again for dessert. I served the Sabayon on top of a Sara Lee pound cake with strawberries & blueberries. Eric looked at me and asked "Is this Nutella?" I laughed because I had to explain it was a sweet port sauce using egg yolks.

Sabayon with Fruit
Adapted from Julia & Jaques Cooking at Home
1 pint fresh ripe strawberries
1 pint fresh blueberries
1 tablespoon sugar, plus more to taste
2 teaspoons freshly squeezed lemon juice, plus more to taste
For the saboyan:
4 egg yolks
1/2 cup port wine (or sherry, or Madeira)
1/4 cup sugar, plus more to taste
Drops of freshly squeezed lemon juice

Preparing the strawberries:
About an hour before serving the dessert, rinse the blueberries and strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.

Whipping the sabayon:
If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.

Whisk to blend the yolks, port, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce — the sabayon should never get so hot that you can't stick your very clean finger in it — and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.

Review: Simple, rich and beautiful...just how I love my desserts!
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