Champagne Sabayon On Top Of Milk Chocolate Sauce And Fresh Berries Recipes

Steps:

• In a small saucepan, combine the sugar, citrus zests, and water. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and add the citrus juices and vanilla. Combine the berries in a bowl. Pour the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve marinated berries over a scoop of vanilla frozen yogurt.

Steps:

• Place the yolks in a medium, heatproof bowl. Gradually whisk in the sugar and whisk until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes. Beat in the Muscat and orange zest. Place the bowl over a pot of simmering water. Whisking constantly, cook until the sabayon is warm and doubles in volume, about 8 minutes. Pour into 4 wine glasses. Refrigerate until chilled, about 1 hour. To serve, spoon the berries over each serving, and garnish with a mint sprig.

Steps:

• Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
• Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.

Steps:

• Fill a large bowl with ice water.
• In a large heatproof bowl, whisk together the egg yolks, sugar, and Champagne or other sparkling wine. Set the bowl over a saucepan of simmering water and whisk vigorously and constantly. The mixture will first become frothy, then as you continue to whisk, thick and creamy. When the mixture holds its shape when you lift the whisk, remove the bowl from the heat. Set the bowl in the ice water bath and whisk gently until cooled.
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium-high speed until it holds soft peaks. Fold the whipped cream into the sabayon.
• Storage
• Sabayon can be refrigerated for up to 2 days, but it is best used the day it's made.
• Variations
• Don't limit yourself to sabayon flavored with Champagne. In Italy, the traditional flavoring is Marsala, but any dry or sweet white wine is also delicious.
• To make CIDER SABAYON, use 6 large egg yolks and replace the Champagne with 1/2 cup (125 ml) sparkling apple cider and 1/4 cup (60 ml) applejack or Calvados.