Best 6 Berries With Warm Sherry Sabayon Recipes

BERRIES WITH ORANGE SABAYON

Steps:

• For the Sabayon:
• Wash, zest and juice the orange - set the juice and zest aside.
• (With an electric beater or by hand) Whip the whipping cream and the icing sugar, until a firm peak forms.
• In a separate bowl (heat-proof bowl), whisk together the eggs, egg yolk, orange juice and zest. Slowly add in the sugar, whisking continuously until the mixture starts to foam.
• Place the bowl into a stove-top bain-marie (double boiler), and keep whisking until the mixture doubles (or even triples) in volume and reaches a creamy consistency (this takes 2 to 3 minutes). Make sure the consistency is creamy enough (it should coat the whisk) as this means the eggs are cooked properly.
• Remove from the heat and keep whisking to bring the sabayon down to room temperature (this takes 3 to 4 additional minutes). Once at room temperature, gently fold in the whipped cream with a rubber spatula.
• For serving:
• Wash and dry the berries. Chop them if needed (ie. strawberries). Scatter them evenly on the bottom of your serving vessels and gently pour the sabayon on top.
• Sprinkle with a light dusting of icing sugar, and place under the broiler for 30 seconds to 2 minutes (depending on the power of your broiler) until you get a light golden hue. If you have a torch blower, this will work great too.
• Serve immediately.

ZABAGLIONE WITH BERRIES

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.

BERRIES WITH WARM SHERRY SABAYON

Steps:

• Sprinkle 2 tablespoons sugar and 2 tablespoons sherry over berries; let stand, tossing gently once or twice, for about 30 minutes.
• Combine remaining 3 tablespoons sugar, 1/3 cup sherry, and egg yolks in a small bowl; whisk together. Set bowl over pan of simmering water, and continue whisking until tripled in volume, frothy, and warm to the touch, 6 to 8 minutes. Serve berries and sabayon together.

STEWED FRESH BERRIES

Steps:

• Combine a half-pint of raspberries, all the blueberries, sugar, zest and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise, if desired.

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.

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.