04 July 2012

A Fast One For July 4th - Berries & Sabayon

While I'm not big on festive food I have to admit I was inspired by a bit of the Red, White & Blue this morning. 

My refrigerator is full of different beautiful berries right now and I've been playing with all kinds of ways to spotlight their deliciousness.

Sometime between comforting the baby and answering the kitty cries, it occurred to me to whip up a sabayon for a light breakfast treat.

When I realized that sabayon would be a great way to use up some of my frozen egg yolks and that I just happen to have a chilled bottle of Prosecco in the frig, I was sold. 

Yay!  It was turning into a fancy morning with Berries and Bellinis!

What Happened:
I sliced up some strawberries, threw on a wee bit of sugar and let them macerate while I put together the sabayon.  I thawed my egg yolks (which I froze with a little bit of sugar so they wouldn't get funky) and whipped them together with a little sugar and Prosecco.

It only took about 5 minutes or so to whip the sauce into a nice foam over a bain marie. Unfortunately, I didn't have the berries in their cups or the toast buttered or the Bellinis poured when the sauce was ready so it lost a bit of volume while I caught up. 

Next time I'll be fully prepped!

Things I Would Change:
  • Nada!
The Result:
Yum, yum and YUM!

Easy and creamy without the cream.

Sabayon is simple to make and I like the fact that I can make as little or as much as I need.  The ratios are really adaptable.

To me, it's a gorgeous sauce and makes a luxurious addition to fruit.  The flavor is light and doesn't overpower the berries at all.

I also love the contrast between the warm sauce and the cool fruit.  Frankly, I could have just taken a spoon to the bowl of sauce, but I'm a freak for creamy textures.

So how's that for patriotic?  Cody and I ate red, white & blue for breakfast! 

serves 2

1 1/2   egg yolks (2T if frozen)
1 T      sugar
2 T      Prosecco or Marsala or Reisling
1 t       lemon zest

Whisk together all the ingredients in a medium-sized glass bowl. 

Place the bowl over a pan of simmering water and whisk constantly (in a figure 8 works best) until the sauce foams up and triples in volume (5-10 minutes). 

You'll know you're done when you drop a little of the sauce from the whisk and it sits on the surface for a second or two.

Spoon over a bowl of berries and serve.


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