RASPBERRIES WITH SABA SABAYON
Categories Berry Egg Dessert Valentine's Day Mother's Day Raspberry Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Whisk egg yolks, sugar, saba, and 2 tablespoons water to blend in top of double boiler over barely simmering water (do not allow upper pot to touch water); whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Place top of double boiler over large bowl filled with ice; continue whisking until mixture cools, about 3 minutes. Whip cream in small bowl until soft peaks form; fold into saba mixture. Cover sabayon with plastic wrap and refrigerate until cold, at least 1 hour and up to 4 hours.
- Divide raspberries among dessert coupes. Spoon sabayon over and serve.
- *A lightly sweet, unfermented syrup made primarily from the must of Trebbiano grapes. Available at specialty foods stores and Surfas (310-559-4770; surfasonline.com) and Zingerman's (888-636-8162; zingermans.com).
ZABAGLIONE WITH BERRIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.
WARM SABAYON WITH GLAZED PLUMS AND RASPBERRIES
Steps:
- 1. Stir the sugar and butter in a large skillet over medium heat until combined, about 2 minutes. Add the plums and cook until soft and coated with syrup, 8 to 10 minutes. Remove from the heat; stir in the raspberries.
- 2. Meanwhile, make the sabayon: Put about 1 inch of water in a saucepan and bring to a simmer over medium-high heat.
- 3. In a heatproof bowl that can rest in the saucepan without touching the water, beat the egg yolks and sugar with a large whisk, making sure to scrape the sides of the bowl. Add the wine and salt and beat until foamy. Set the bowl on the pan and continue whisking constantly, moving in a circular motion around the bowl, until the eggs can hold a thick ribbon, 4 to 6 minutes. Remove from the heat and continue whisking to cool slightly. Serve the fruit warm in shallow bowls or small glasses with sabayon spooned on top.
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.
GRILLED PEACHES WITH CHILLED SABAYON
Sabayon is the French term for zabaglione, a frothy Italian concoction that can be served warm as a sauce or chilled as a creamy dessert on its own. We added a bit of peach-flavored liqueur to enhance the flavor of the fruit, but the sabayon is just as delicious without.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Heat grill or grill pan. Prepare an ice bath; set aside. Make the sabayon: Combine yolks, sugar, champagne, and liqueur, if using, in a large metal bowl set over a large pan of simmering water. Whisk until mixture is very thick and has expanded in volume, about 7 minutes. Place bowl in ice bath; let cool completely.
- Place cream in a large bowl, and beat until stiff peaks form. Fold whipped cream into egg-yolk mixture. Cover with plastic wrap, and place in refrigerator at least 20 minutes.
- Line grill or pan with heavy-duty foil. Brush peaches with butter; sprinkle with brown sugar. Grill cut side down until peaches are tender and sugar is caramelized, 6 to 7 minutes. Divide sabayon among four dishes, and top each with a peach half. Serve.
CHILLED RASPBERRY SABAYON
Categories Champagne Berry Dessert Valentine's Day Raspberry Eau de Vie Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk first 4 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water). Using electric mixer, beat mixture until very thick and thermometer registers 160°F., about 12 minutes. Remove bowl from over water and set in larger bowl of ice. Let cool completely, whisking occasionally.
- Using electric mixer fitted with clean beaters, beat cream to firm peaks. Gently fold into egg mixture. Chill sabayon until cold, about 1 hour. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Divide raspberries among 4 bowls or stemmed goblets. Spoon sabayon over raspberries and serve immediately.
More about "chilled raspberry sabayon food"
RASPBERRY SABAYON | RICARDO
From ricardocuisine.com
Servings 4Total Time 15 minsCategory DessertsCalories 140 per serving
HOW TO MAKE ZABAGLIONE: THE MAGICAL ITALIAN DESSERT YOU …
From tasteofhome.com
CLASSIC SABAYON RECIPE (ELEGANT FRENCH DESSERT)
From homemadeandyummy.com
ZABAGLIONE WITH STRAWBERRIES RECIPE - F&W TEST KITCHEN
From foodandwine.com
RASPBERRY NAPOLEANS WITH TANGERINE SABAYON | CANADIAN …
From canadianliving.com
RAYMOND BLANC RASPBERRY MOUSSE | FRENCH RECIPES - RED ONLINE
From redonline.co.uk
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HOW TO MAKE A SABAYON - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHILLED RASPBERRY SABAYON RECIPE - FOODGURUUSA.COM
From foodguruusa.com
OKANAGAN FRUIT AND BERRY PARFAIT WITH RASPBERRY SABAYON
From canadianliving.com
RASPBERRY AND SABAYON TRIFLE WITH MACADAMIAS | NEW ZEALAND …
From nzwomansweeklyfood.co.nz
SWEET WINE SABAYON WITH BERRIES RECIPE - TERRANCE BRENNAN
From foodandwine.com
RASPBERRY NAPOLEONS WITH TANGERINE SABAYON - FOOD …
From foodnetwork.ca
CHILLED RASPBERRY SABAYON - BIGOVEN.COM
From bigoven.com
CHILLED RASPBERRY SABAYON - BIGOVEN.COM
From bigoven.com
CHILLED RASPBERRY-CHILE SOUP - BETTER HOMES & GARDENS
From bhg.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love