Lemon Sabayon With Sugared Blueberries Food

SABAYON

Steps:

• Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
• Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

BERRY SABAYON GRATINEE

Steps:

• In a large glass bowl, whisk together the egg yolks and sugar. Split the vanilla bean in half lengthwise and scrape the seeds with the back side of a pairing knife. Add vanilla bean seeds to the egg yolk mixture and whisk to combine. Add wine, a little at a time, and whisk to combine. Add a pinch of salt and whisk again.
• Set bowl over a pan of simmering water and whisk vigorously and constantly until the sauce is thick and fluffy, about 10 minutes.
• Preheat the broiler.
• Place 1/2 cup berries in the bottom of 6 shallow individual gratin dishes or ovenproof bowls. Spoon an even amount of the sabayon over each dish. Sprinkle the remaining berries evenly over the dishes. Place the dishes on a sheet pan and place on the top shelf of the oven under the broiler. Broil until the sabayon is golden brown, about 1 to 2 minutes. Sprinkle with powdered sugar and serve immediately.

LEMON SABAYON WITH SUGARED BLUEBERRIES

Steps:

• Grate peel and squeeze juice from both lemons.
• To make sugared blueberries, in a 5- to 6-quart pan, mix 3 tablespoons of the lemon juice (save remaining for sabayon), 2/3 cup of the sugar, and cinnamon. Stir over high heat until mixture is boiling vigorously, 2 to 3 minutes. Remove from heat and stir in peel from 1 lemon and blueberries.
• Divide blueberries equally among 8 serving bowls and refrigerate until sabayon is ready.
• To make sabayon, in the top of a double boiler or metal bowl (4- to 6-qt.), whisk to blend egg yolks, remaining 1/3 cup sugar, 2 tablespoons of the lemon juice (save extra for other uses or discard), and Riesling.
• Set double boiler over boiling water, or nest bowl in a pan over boiling water. Whisk egg mixture (or beat with a mixer on medium speed) until it is thick enough to hold a mound for a few seconds, 5 to 7 minutes total. Add remaining lemon peel and mint, if using, and whisk. Spoon at once into bowls with blueberries to serve.

SABAYON

Steps:

• Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
• In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
• Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
• In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.

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.

LEMON SABAYON WITH SUGARED BLUEBERRIES

Steps:

• Grate peel and squeeze juice from both lemons.
• To make sugared blueberries, in a 5- to 6-quart pan, mix 3 tablespoons of the lemon juice (save remaining for sabayon), 2/3 cup of the sugar, and cinnamon. Stir over high heat until mixture is boiling vigorously, 2 to 3 minutes. Remove from heat and stir in peel from 1 lemon and blueberries.
• Divide blueberries equally among 8 serving bowls and refrigerate until sabayon is ready.
• To make sabayon, in the top of a double boiler or metal bowl (4- to 6-qt.), whisk to blend egg yolks, remaining 1/3 cup sugar, 2 tablespoons of the lemon juice (save extra for other uses or discard), and Riesling.
• Set double boiler over boiling water, or nest bowl in a pan over boiling water. Whisk egg mixture (or beat with a mixer on medium speed) until it is thick enough to hold a mound for a few seconds, 5 to 7 minutes total. Add remaining lemon peel and mint, if using, and whisk. Spoon at once into bowls with blueberries to serve.