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Valentine's Day: Champagne Sabayon with Raspberry Purée

Source of Recipe


Internet



List of Ingredients



• -- Purée --
  
• 6 ounces fresh raspberries, or defrosted frozen raspberries
  
• 1 Tbsp sugar
  
• 1 Tbsp black currant liqueur (creme de cassis)
  
• .
  
• -- Sabayon --
  
• ½ cup heavy cream
  
• 4 large egg yolks
  
• 2 Tbsp sugar
  
• Pinch of salt
  
• ½ cup plus 1 Tbsp sparkling wine, slightly warm
  
• 2 Tbsp creme de cassis
  
• .
  
• -- Garnish --
  
• Mint sprigs
  
• Fresh berries (optional)
  






Instructions



1. For the purée:
   Process the raspberries, sugar and liqueur in a blender until puréed. Pass this through a fine mesh sieve if you want a smoother purée without the seeds. Set aside.
   
   
2. For the sabayon:
   Whip the cream to soft peaks and refrigerate.
   Set up an ice bath with an empty bowl on top. Set up a double boiler on the stove with a small bowl or saucepan with a rounded bottom on top. Make sure the top bowl of the double boiler does not touch the water. Remove the top bowl and bring the water to a low simmer.
   
   
3. Put the egg yolks, sugar and salt in the double-boiler top bowl. Whisk until the egg yolks lighten in color and begin to get foamy. Gradually add the wine and liqueur to the egg mixture, whisking constantly. Put the bowl over the pan of simmering water, whisking constantly for 3 to 4 minutes, until the egg mixture becomes even fluffier and mounds softly. Be sure to whisk around all surfaces of the bowl to prevent the eggs from cooking.
   
   
4. Pour the sabayon into the cooled bowl atop the ice bath; don't scrape the bottom of the double boiler in case there are any bits of cooked egg. Use a rubber spatula and gently fold the sabayon, turning the mixture from the outside of the bowl into the middle of the bowl several times until the sabayon has cooled (this maintains volume and fluffiness), then using the same motion, fold the sabayon into the whipped cream.
   
   
5. Spoon 2 tablespoons of the raspberry purée into each dessert glass, then top with soft mounds of sabayon. (May be made a little ahead, assembled, and refrigerated until serving.) Just before serving, garnish with mint and optional fruit.
   
   Serves 2
   
   






Final Comments


For photo, copy and paste into web browser:
http://tinyurl.com/champagne-sabayon