Ted Allen's partner, Barry Rice, is the dessert guy in their household. One of Rice's favorites is sabayon, a creamy whipped dessert classically made with marsala wine and often served over cake or fruit. Rice modernizes the recipe by swapping out the marsala for St-Germain, the French elderflower liqueur. The sabayon is lovely over berries, apricots or peaches.
Dessert Tips from F&W Editors More Fruit Desserts
4 large egg yolks
1/4 cup plus 1 teaspoon sugar
1/3 cup St-Germain liqueur (see Note)
1 teaspoon freshly squeezed lemon juice
1/2 cup heavy cream
2 pounds mixed fresh berries, such as blackberries, raspberries, blueberries
and sliced strawberries
How to Make It
In a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the 1/4 cup of sugar, the liqueur and lemon juice over moderate heat until thick and pale and an instant-read thermometer inserted into the mixture registers 155°, about 7 minutes. Remove the bowl from the saucepan and let the sabayon cool.
In a large bowl, using a handheld electric mixer, whip the heavy cream until firm. Fold the whipped cream into the sabayon and refrigerate until chilled, about 1 hour. In another bowl, toss the berries with the remaining 1 teaspoon of sugar and let stand for 10 minutes. Spoon the berries into bowls, top with the sabayon and serve.
The elderflower sabayon can be refrigerated for up to 6 hours.
St-Germain elderflower liqueur is available at many liquor stores or online from klwines.com.
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