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Cold Sabayon with Fresh Fruit recipe

An elegant fresh fruit dessert, especiallynice when served in stemmed glassware.

Recipe: Cold Sabayon withFresh Fruit

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 overdouble boiler, whisking constantly, until mixture thickens andcoats the back of a metal spoon.
  • Place top of double boiler in bowl ofice water; whisk mixture until cooled. Fold in whipped cream.
  • Divide berries among serving dishes; ladlesabayon over berries.

    Makes 8 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

    Chef Raymond Steiger owner of Euro Bistro demonstrates how to plate and serve a Str

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