Sabayon topped with Mint and Honey Drenched Fresh Berries and Fruit
By Sue Serves 6
This silky smooth custard pairs well with fresh fruit and berries.
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- 1 pint blackberries
- 1 pint blueberries
- 1 pint raspberries
- ¼ cup honey
- 2 teaspoons freshly squeezed lemon juice
- 6 egg yolks
- 1 cup sweet Marsala wine or port, sherry, or Madeira
- ⅓ cup sugar, plus more to taste
- 1 × Drops of freshly squeezed lemon juice (optional)
- 4 cups whipped cream
You may also need:
Blender, Bowl, Spoon, Whisk
Rinse the berries and drain on paper towels. In a large bowl toss berries gently with honey and lemon juice. Heat a sauce pan of hot water over medium high heat. 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. Spoon the custard into large goblets or wine glasses. Top with whipped cream and fresh berries and serve.
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