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Home | Desserts | Sandhill Inn Cold Sabayon with Fresh Fruit
Sandhill Inn Cold Sabayon with Fresh Fruit
Notes:
This is an unusal but tasty way to serve fruit. Recipe is by Paul Short III, Executive Chef, Sandhill Inn, 170 South Main Street Merimac, WI.
Ingredients:
1 1/2 tsp. unflavored gelatin
1/4 C. cold water
2/3 C. white wine
1/2 C. sugar
1/4 C. sweet Marsala wine
3 egg yolks
1 egg
2 Tbsp. lemon juice
1 Tbsp. Grand Marnier liqueur
1 C. whipping cream, whipped
2 pint berries
Preparation:
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 servings |
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