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.
SABAYON
Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.
Provided by azelias kitchen
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 15.2 g, Cholesterol 204.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 9.8 mg, Sugar 13.8 g
SLICED STONE FRUITS WITH MUSCAT SABAYON
Any combination of stone fruits can be used for this dessert, which pairs a rich, creamy sauce with tart, juicy fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Cut large fruits into 1/2-inch-thick slices. Halve and pit cherries. Divide among 4 serving dishes or cups.
- Whisk together egg yolks and sugar in a large nonreactive stainless steel bowl. Set bowl over a pan of simmering water (water should be about 2 inches below bowl). Pour in Muscat, and whisk vigorously to incorporate air until mixture has more than doubled in volume, is lightly frothy, and is as thick as softly whipped cream, about 3 minutes. If yolks begin to cook at sides of bowl, continue to whisk while lifting the bowl about 3 to 4 inches above the simmering water.
- Spoon sabayon over fruit, making sure not to scrape up any cooked egg from sides, and serve immediately.
SABAYON
Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Number Of Ingredients 6
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.
CHAMPAGNE SABAYON ON TOP OF MILK CHOCOLATE SAUCE AND FRESH BERRIES
Steps:
- To make the Champagne sabayon, put the egg yolks, sugar, and Champagne in a medium stainless steel bowl. Whisk over barely simmering water (145 degrees F) until mixture begins to thicken. When it has tripled in volume, and falls in ribbons into the bowl, remove it from the water. Place the bowl on a cool surface and continue to whisk until the sabayon has cooled slightly.
- While the sabayon is cooling, heat the milk chocolate sauce in a small sauce pot over low heat. Slowly incorporate the heavy cream until smooth. Mix the chocolate with the fresh berries and pour into a martini glass. Serve the sabayon over the chocolate/berry mixture and garnish with sugar cookies.
MELON TART WITH MUSCAT DE BEAUMES-DE-VENISE
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Arrange melon in a shallow dish. In a bowl combine Muscat de Beaumes-de-Venise and 5 tablespoons of the sugar. Pour over melon and chill for 24 hours. Drain.
- Prepare the pastry: In a bowl combine flour and 1 tablespoon of sugar with salt. Add butter and blend until mixture resembles coarse meal. In another bowl whisk together the egg and milk. Add flour mixture and stir until mixture forms a soft dough. Chill, covered, 2 hours.
- Pre-heat oven to 350 degrees. Roll out the dough into a 1/8-inch thick round on a floured surface. Place the dough onto a 10-inch tart pan with a removable bottom. Prick the pastry shell all over with a fork and cover with a sheet of buttered wax paper. Fill the shell with dried beans, and place in the pre-heated oven for 8 minutes. Remove the beans, prick again with a fork, and bake for another 10 minutes or so, or until the tart is golden brown. Remove and let cool.
- Prepare the apricot glaze: In a small, heavy saucepan, combing the apricot jam with 1 tablespoon of sugar and 2 tablespoons of Muscat de Beaumes-de-Venise. Bring to a boil and boil for 1 minute. Strain.
- To assemble: Brush a thin layer of the hot apricot glaze over the bottom of the tart shell. Then place a thin layer of pastry cream (you might have a bit left over). Arrange the melon slices over the pastry cream. Warm the remaining apricot glaze and brush over the melon slices. Let the tart rest for at least 15 minutes.
- Garnish the center of the tart with mint leaves. Include a mint leaf with each serving. If desired, serve a chilled glass of the melon marinade with the tart.
SLICED STONE FRUITS WITH MUSCAT SABAYON
Make and share this Sliced Stone Fruits With Muscat Sabayon recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the fruits into 1/2 inch thick slices. Halve and pit cherries. Divide among 4 serving dishes or cups.
- Whisk together egg yolks and sugar in a large nonreactive stainless steel bowl. Set bowl over pan of simmering water (water should be about 2-inches below bowl). Pour in Muscat, and whisk vigorously to incorporate air until mixture has more than doubled in volume, is light and frothy, and is as thick as softly whipped cream, about 3 minutes. If yolk begins to cook at sides of bowl, continue to whisk while lifting the bowl about 3-4 inches above the simmering water.
- Spoon Sabayon over fruit, making sure not to scrape up any cooked egg from sides, and serve immediately.
Nutrition Facts : Calories 138.6, Fat 4.8, SaturatedFat 1.6, Cholesterol 209.8, Sodium 9.1, Carbohydrate 18.8, Fiber 1.7, Sugar 15.8, Protein 3.7
More about "sabayon of muscat de beaumes de venise with fresh berries food"
SWEET WINE SABAYON WITH BERRIES RECIPE - TERRANCE …
From foodandwine.com
Author Terrance BrennanCategory Dessert
- Pour 2 inches of water into a saucepan and bring to a boil. Prepare an ice water bath in a medium bowl. Place 4 large wineglasses in the freezer to chill.
- Crack the egg yolks into a large stainless steel bowl. Add the sugar and whisk until pale and slightly thickened, about 2 minutes. Add the wine and orange zest. Set the bowl over the boiling water and whisk constantly over moderately low heat until the sabayon is thick and has doubled in volume, about 8 minutes. Immediately set the bowl in the ice water bath and let cool, stirring occasionally, about 15 minutes.
- Spoon the cold sabayon into the chilled wineglasses and top with the mixed berries. Garnish the sabayon with the mint sprigs and serve.
MUSCAT SABAYON RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
SABAYON DEFINITION & MEANING - MERRIAM-WEBSTER
From merriam-webster.com
DISCOVERING BEAUME DE VENISE MUSCAT WINE OF PROVENCE - FRENCH …
From frenchtoday.com
SABAYON OF MUSCAT DE BEAUMES DE VENISE WITH FRESH BERRIES
From recipenet.org
SABAYON OF MUSCAT DE BEAUMES DE VENISE WITH FRESH BERRIES
From astray.com
SABAYON OF MUSCAT DE BEAUMES DE VENISE WITH FRESH BERRIES
From bigoven.com
SABAYON OF MUSCAT DE BEAUMES DE VENISE WITH FRESH BERRIES
From foodnetwork.cel29.sni.foodnetwork.com
MUSCAT BEAUMES DE VENISE: SUMMER MAGIC | INTOWINE
From intowine.com
HOW TO MAKE A SABAYON - GREAT BRITISH CHEFS
From greatbritishchefs.com
MUSCAT DE BEAUMES DE VENISE | LOCAL WINE APPELLATION FROM …
From tasteatlas.com
MUSCAT SABAYON » CHEFSANE
From chefsane.com
SABAYON DEFINITION & MEANING | DICTIONARY.COM
From dictionary.com
SABAYON OF MUSCAT DE BEAUMES DE VENISE WITH FRESH BERRIES
From foodnetwork.cel30.sni.foodnetwork.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