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
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 StrIf the Cold Sabayon withFresh Fruit recipe was useful and interesting, you can share it with your friends or leave a comment.