Cherries With Sabayon Brule Food
BERRIES WITH WARM SHERRY SABAYON
Sherry is used to coat fresh berries, then mixed into a rich sabayon for a decadent topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Sprinkle 2 tablespoons sugar and 2 tablespoons sherry over berries; let stand, tossing gently once or twice, for about 30 minutes.
- Combine remaining 3 tablespoons sugar, 1/3 cup sherry, and egg yolks in a small bowl; whisk together. Set bowl over pan of simmering water, and continue whisking until tripled in volume, frothy, and warm to the touch, 6 to 8 minutes. Serve berries and sabayon together.
CHERRIES WITH SABAYON BRULE
Provided by Florence Fabricant
Categories dessert, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the cherries and the wine in a large saucepan. Slowly bring to a boil; then, remove from heat and drain the cherries in a sieve over a bowl to catch the cooking liquid. Divide the cherries among 4 shallow flame-proof ramekins. Set aside.
- Whisk egg yolks, water and sugar together in the top of a double boiler. Whisk over simmering water until eggs are frothy. Gradually whisk in reserved liquid from cherries. Continue to cook until the mixture thickens to the consistency of custard. Remove from heat, and set the pan in a bowl of ice and water. Continue whisking until the mixture is cool. The custard can be prepared in advance up to this point and refrigerated.
- Preheat a broiler. Just before serving, cover the cherries with the custard mixture. Press the brown sugar through a sieve, and evenly dust the top of each ramekin. Place under the broiler for about 2 minutes, until the sugar has melted. Serve at once.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 6 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 14 milligrams, Sugar 55 grams
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- Heat the oven to 200°C/180°C fan/gas 6. Put the cherries in the gratin dish/es, sprinkle over the sugar, then drizzle with the butter. Roast for 15 minutes until just tender.
- Meanwhile, for the sabayon, put the egg yolks, sugar, wine and orange zest into a large heatproof bowl and rest it over a pan of just-simmering water, making sure the bowl doesn’t touch the water. Whisk vigorously (by hand or with an electric hand mixer) for about 8 minutes until thick and foamy and almost tripled in volume.
- Spoon the sabayon over the hot roasted cherries, then scorch the surface here and there using a cook’s blowtorch, if you wish. Scatter with the almonds and serve.
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