Frozen Sabayon with Summer Berries
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I live 30 miles south of San Francisco in the area known as Silicon Valley. It is famous as the location of large and small IT companies’ headquarters: Google, Yahoo, Facebook, LinkedIn, HP, Apple, you name it. It does not sound like the center of the organic food world, but we are very close to a multi-ethnic gourmet food culture and surrounded by many organic farms. Fresh organic local produce is available year-round, and many of the world’s best wine regions are located nearby in and around the San Francisco Bay Area.
The area also has some of the best weather in the U.S, and perhaps the world. The temperature, at least close to the Bay, is mild year-round, never too hot or too cold. It is similar to Mediterranean weather but with less humidity. So even on a hot summer day you don’t sweat like in New York, Miami, Rome or Tokyo. It keeps us dry, clean and sleeping well at night. But don’t tell anyone ;-).
Sabayon is the French version of the Italian Zabaglione, which is normally served lukewarm over fresh fruits or cake. Sabayon/Zabaglione is very easy to make, requiring only a few ingredients (wine, sugar and egg yolk). Traditional Italian Zabaglione uses Marsala wine, but you may use any dry or sweet white wine, including sparkling wine. It is summer now, so I recommend using a sweet wine such as a late-harvest Riesling, Muscat, sweet sherry, white Zinfandel, etc. It does not need to be an expensive one.
This recipe is a summer version, and it goes well with fresh summer berries.
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- 4 large egg yolks
- ¾ cup (200 ml) dry or sweet white wine
- ¾ cup (200 ml) heavy cream
- 1 cup (100 g) powdered sugar
- 3 tablespoons granulated sugar
- ½ cup each fresh summer berries (raspberry, blueberry, blackberry and etc.)
- Make an ice bath by placing ice in a large bowl and adding some cold water.
- In a large heatproof bowl, whisk together egg yolks and powdered sugar until well combined and then pour in the wine. Set the bowl over a saucepan of gently simmering water and vigorously whisk the mixture. (You may also use a hand-held electric mixer.) It will become frothy after a few minutes and then start to thicken. It may take up to 8-10 minutes to reach the point where it’s done. It is ready when you lift the whisk and the sabayon holds its shape on the surface for a few seconds.
- Remove the bowl from the heat and place the bowl in the ice bath. Gently stir the mixture over the ice bath occasionally to cool the Sabayon (at least about 30 minutes).
- Meanwhile, in another bowl whip the cream with the granulated sugar. Fold the whipped cream into the sabayon, and then pour into 4 serving cups or ramekins. Cover the cups with plastic wrap and place in the freezer at least 4 hours.
- Remove the sabayon from the freezer 10 minutes before serving. Top with your desired fresh berries.
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