Sabayon with Fresh Berries
Sabayon is a light, foamy custard sauce that is a great partner for fresh berries in season. Sabayon is often made with alcohol, but this recipe uses fresh orange juice. Any liquid can be used instead of the juice. In this recipe sabayon is served chilled, but it may also be served warm. It can also be enriched and stabilized by folding whipped cream into the chilled version.
Serves: 8Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 6 egg yolks
- ½ cup sugar
- 1 cup fresh-squeezed orange juice
- 1 cup sliced strawberries
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberries
- Whisk the egg yolks and sugar in a metal or glass bowl set over simmering water until the mixture is combined and warm. Whip the orange juice into the yolk mixture ¼ cup at a time. It is important to keep beating so the yolks don’t overcook and curdle.
- When all of the juice has been incorporated, keep whisking until the mixture is very pale yellow and thick enough that if you run your finger through it, the mark should remain. This is the ribbon stage. The mixture will have expanded a lot in volume. Remove from heat, and refrigerate 2 hours. Whisk the sabayon occasionally while it is cooling to help retain the volume.
- Divide berries evenly among 8 dessert plates and spoon the chilled sabayon on top.