Tuesday, June 18 2013, 10:07 AM MDT
As Aired on May 31, 2013
Recipe Courtesy of La Caille
1 to 1 1/2 pounds fresh berries (3 pints)
1/3 cup powdered sugar, plus more to taste
2 teaspoons freshly squeezed orange juice
6 egg yolks
½ cup white wine
½ cup dry champagne
1 tablespoon Grand Marnier
Orange zest to taste
1.) Whisk together the yolks, white wine, champagne, Grand Marnier, orange juice and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed.
2.) When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or chilled.
3.) To serve the sabayon warm, prepare it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes and place prepared sabayon over the ice and stir until cool.
4.) Serve over Ice Cream or Sorbet and garnish with Orange zest.
(Copyright 2013 Sinclair Broadcasting Group.)