Sabayon of Muscat de Beaumes de Venise with Fresh Berries |
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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
4 large egg yolks, at room temperature |
1/2 cup granulated sugar |
3/4 cup muscat de beaumes-de-venise, at room temperature |
1 teaspoon grated orange zest |
1 1/4 cups mixed fresh berries, such as blueberries, raspberries, and blackberries |
4 mint sprigs, for garnish |
Directions:
1. Place the yolks in a medium, heatproof bowl. Gradually whisk in the sugar and whisk until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes. Beat in the Muscat and orange zest. Place the bowl over a pot of simmering water. Whisking constantly, cook until the sabayon is warm and doubles in volume, about 8 minutes. Pour into 4 wine glasses. Refrigerate until chilled, about 1 hour. To serve, spoon the berries over each serving, and garnish with a mint sprig.
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