Champagne Sabayon On Top Of Milk Chocolate Sauce And Fresh Berries Food

CHAMPAGNE SABAYON

Steps:

• Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
• Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.

BERRY GRATIN WITH CHAMPAGNE SABAYON

Steps:

• Turn the oven on to broil with the rack about 6 inches/15 cm from the heat.
• Arrange the berries in individual gratin dishes and set on a baking sheet.
• Put the wine, sugar and egg yolks in a roomy glass bowl. Whisk to mix. Set the bowl over a saucepan partly filled with hot, but not simmering, water. Don't let the bottom of the bowl touch the water beneath. Whisk until the mixture is frothy, pale and ribbony, 5 to 8 minutes.
• Remove the bowl from the saucepan. Whisk in the zest and keep whisking a minute or two to cool slightly. Spoon the sabayon over the berries and place under the broiler until the sabayon is bubbly and golden, a minute or two. Place the gratin dishes on plates and serve immediately.

FRESH BERRIES IN CHAMPAGNE SABAYON

Steps:

• To make the cake: Butter and flour an 8-inch round cake pan or a loaf pan. Cut a piece of parchment paper to fit the bottom and press into place; lightly butter the parchment paper. Preheat the oven to 350 F. In a medium bowl, whisk the milk, eggs, and vanilla extract together until blended and frothy. In a large bowl of an electric mixer, combine the flour, sugar, baking powder, salt, and zest. Mix on low speed for 30 seconds to blend. Add the butter and one half of the milk-egg mixture; mix on low speed until moistened. Increase to medium speed and beat 1 minute. Turn the mixer off and scrape down the sides. On medium speed, add the remaining milk-egg mixture in two additions, beating for 20 seconds after each addition. Scrape down the sides of the bowl often. Fold in the pecans with a spatula and pour into the prepared pan. Bake 1 hour, laying a piece of foil over the top of the cake half way through the baking. When a toothpick inserted in the center comes out clean, remove from oven and cool 10 minutes; turn out of the pan onto a wire rack and let cool completely. To make the champagne sabayon: In the top of a double boiler off the heat, whisk the eggs and sugar until the mixture has thickened and is a light lemon yellow color. Add the champagne. Scrape the vanilla bean seeds from the pods and add the seeds and vanilla bean pods to the mixture. Whisk to blend, then place the pan in position over the bottom of the double boiler in which water is simmering; do not let the water touch the bottom of the pan. Whisking the sabayon mixture constantly, cook until thickened and frothy, about 20 minutes. Remove from heat and remove the vanilla bean; continue whisking for another 2 minutes, or until the mixture has cooled. To serve: Slice the strawberries in thin vertical slices all the way through, keeping the slices together. Slice the cake. Fill dessert plates with champagne sabayon. Keeping the slices together, lift a strawberry and place it on a plate near the edge of the sabayon; slip the slices past one another to form an overlapping line of slices extending toward the edge of the plate. Repeat with the other strawberry slices, forming a radial design on each plate. Leave a gap at one side for the cake. Place clusters of raspberries between the strawberry lines on each plate. Place a wedge of cake in the gap left in each berry design. Put the creme fraiche in a squeeze bottle and drizzle creme fraiche over the berries and the cake.

SOUR-CREAM SHORTCAKES WITH FRESH BERRIES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Set aside.
• To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the sour cream and egg until moistened. Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky). Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch (2.5 centimeters) apart on the prepared baking sheet. Bake until golden brown, about 18 minutes.
• Meanwhile, prepare the berries: if using strawberries, slice them. In a bowl, combine the fruit with sugar to taste. Stir, then let stand until ready to use.
• Remove the shortcakes from the oven and let cool on the baking sheet on a rack. In a bowl, whip the cream with the vanilla until it holds soft peaks. To serve, split each pancake in half horizontally with your fingers and place a bottom half on each of 6 individual plates. Top generously with the sugared berries and whipped cream. Replace the top half and serve.

STEWED FRESH BERRIES

Steps:

• Combine a half-pint of raspberries, all the blueberries, sugar, zest and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise, if desired.

DARK CHOCOLATE SAUCE WITH FRESH BERRIES

Steps:

• Melt the chocolate in a double boiler. Once melted, add the sugar and half-and-half, and stir until well blended. Stir in the butter and vanilla extract until the sauce is smooth and glossy.
• Line up four small bowls or glasses, and place a dollop of the chocolate sauce in each. Evenly divide the blackberries, blueberries and raspberries between the four bowls. Top each with 2 tablespoons of the chocolate sauce, and serve.

FRUIT PIZZA WITH SUMMER BERRIES

Steps:

• For the pizza dough: Whisk together the flour, baking powder and salt in a medium bowl.
• Beat together the sugar and butter on medium-low speed in a stand mixer fitted with a paddle attachment until light and creamy. Beat in the lemon zest, vanilla and egg. Increase the speed to medium and add the flour mixture in 2 batches, scraping down the sides of the bowl as necessary, and beat until just incorporated.
• Divide the dough in half and pat each piece into a disk. Wrap separately with plastic wrap and freeze for 45 minutes.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment and dust it with flour. Roll one of the discs into a round that is approximately 1/4 inch thick and 6 1/2 inches across. Put a plate or inverted bowl of a similar size on top of the dough and cut off any excess dough to create a clean edge. Transfer to a lightly-floured work surface.
• Dust the baking sheet again with flour and repeat with the second disc. Brush off the baking sheet and arrange the 2 dough rounds on it. Bake until lightly browned around the edges, about 15 minutes. Cool completely on the baking sheet.
• Meanwhile, make the frosting: Beat together the cream cheese, yogurt and honey on medium speed in a stand mixer fitted with a paddle attachment until thick and smooth. Mash the blackberries in a small bowl. Strain through a fine mesh sieve; you should have about 2 tablespoons of juice (see Cook's Note). Add the juice to the cream cheese mixture and beat until the frosting is purple with no white streaks. Frost the 2 cooled "pizza" rounds. Refrigerate until ready to serve.
• Decorate each pizza with blueberries, raspberries and blackberries. Sprinkle each with coconut. Slice each pizza into 4 pieces.

CLASSIC SABAYON AND ZABAGLIONE

Steps:

• In a zabaglione pan (or a metal bowl or round-bottomed double boiler), whisk together the yolks and sugar until lighter in color; then stir in the wine.
• Se the pan or bowl over a smaller pan of simmering water, and whisk until the mixture swells and thickens into a stable foam; it is ready when the wires of the whisk start leaving light traces between strokes. The water in the lower pan should be actively simmering but not boiling violently, and should not touch the bottom of the upper pan. There's no need to beat hard; just use a gentle back-and-forth wrist motion, getting all over the pan so the mixture doesn't overcook on the bottom and sides. Don't cook past the "light traces" stage, or the sabayon may lose volume and become dense instead of airy.
• Off heat, whisk in the Grand Marnier (or rum, kirsch, or whatever). Serve immediately.
• For an Italian zabaglione, reduce the sugar to 1/4 cup, and use 1/2 cup of dry Marsala.

SABAYON WITH STRAWBERRIES

Steps:

• Preparing the strawberries:
• About an hour before serving the dessert, rinse the 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, Marsala, 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.
• Serving:
• Spoon a portion of strawberries - 1/2 cup or more - into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the strawberries.
• Variation: Strawberries Glazed with Sabayon
• Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.
• Turn on the broiler. Spread the strawberries in the baking dish in one layer (or in individual dishes). Spoon the sauce over the berries so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open - so you can watch carefully - broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.

BERRIES WITH SABAYON

Steps:

• combine strawberries and raspberries in a bowl.
• divide among 6 dessert goblets or dish, set aside.
• To Make Sabayon:.
• In large heatproof bowl over saucepan of gently simmering (not boiling) water, whisk together egg yolks, Marsala and sugar until thick enough to mound softly on spoon (5 to 7 minutes).
• spoon over fruit, sprinkle with almonds if using.