This is an unusual but tasty way to serve fruit. Recipe is by Paul Short III, Executive Chef, Sandhill Inn, 170 South Main Street Merimac, WI.
Sandhill Inn Cold Sabayon with Fresh Fruit
This is a wonderfully sweet dessert for any dinner party!
- 1 1/2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 2/3 cup white wine
- 1/2 cup sugar
- 1/4 cup sweet Marsala wine
- 3 egg yolks
- 1 egg
- 2 tablespoons lemon juice
- 1 tablespoon Grand Marnier liqueur
- 1 cup whipping cream, whipped
- 2 pint berries
Soften gelatin in cold water. In top of double boiler, combine gelatin, wines, sugar, egg yolks, egg, lemon juice, and liqueur. Cook over double boiler until mixture thickens and coats the back of a metal spoon, whisking constantly. Place top of double boiler in bowl of ice water; whisk mixture until cooled. Fold in whipped cream. Divide berries among serving dishes; ladle sabayon over berries. Makes 6 to 8 servingsPrint Recipe