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Category: Fruit Desserts
Prep Time: Cook Time: Total Time:
6 eggs, separated (divided use)
3/4 cup sugar plus 2 tablespoons sugar (divided use)
1/4 cup dry sherry
1 1/2 oz grated white chocolate
Pinch of cream of tartar
2 cups mixed berries
Fill the bottom of a double boiler with water and place over medium-high heat. Bring to a boil, then reduce the heat to medium.
Place the egg yolks, 3/4 cup sugar, sherry and grated white chocolate in the top of the double boiler and place over the hot water. Using an electric hand mixer, beat over simmering water for about 8-10 minutes or until thickened and light yellow in color. Turn off the heat, cover and let the mixture stand until you are ready to finish the sauce (up to an hour).
In a clean separate bowl, beat the egg whites and cream of tartar until they begin to stiffen. Add the 2 tbsp sugar and beat to soft peaks. Heat the water to a simmer under the egg-yolk mixture and beat for a few minutes (it may have separated some). Combine the warm egg-yolk mixture with the beaten whites.
Divide the berries between dessert glasses or bowls and pour the warm sauce over the top. Garnish with a mint sprig and serve immediately. Makes 6 servings.
Note: If serving over chocolate cake, pour over the cake and garnish with dark chocolate curls and fresh berries.
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WHITE CHOCOLATE SABAYON SAUCE WITH SUMMER BERRIES
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Category: Fruit Desserts
Prep Time: Cook Time: Total Time:
6 eggs, separated (divided use)
3/4 cup sugar plus 2 tablespoons sugar (divided use)
1/4 cup dry sherry
1 1/2 oz grated white chocolate
Pinch of cream of tartar
2 cups mixed berries
Fill the bottom of a double boiler with water and place over medium-high heat. Bring to a boil, then reduce the heat to medium.
Place the egg yolks, 3/4 cup sugar, sherry and grated white chocolate in the top of the double boiler and place over the hot water. Using an electric hand mixer, beat over simmering water for about 8-10 minutes or until thickened and light yellow in color. Turn off the heat, cover and let the mixture stand until you are ready to finish the sauce (up to an hour).
In a clean separate bowl, beat the egg whites and cream of tartar until they begin to stiffen. Add the 2 tbsp sugar and beat to soft peaks. Heat the water to a simmer under the egg-yolk mixture and beat for a few minutes (it may have separated some). Combine the warm egg-yolk mixture with the beaten whites.
Divide the berries between dessert glasses or bowls and pour the warm sauce over the top. Garnish with a mint sprig and serve immediately. Makes 6 servings.
Note: If serving over chocolate cake, pour over the cake and garnish with dark chocolate curls and fresh berries.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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