Cherries With Sabayon Brule Recipes

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SABAYON



Sabayon image

Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Number Of Ingredients 6

5 large egg yolks
Pinch of salt
1/4 cup plus 2 tablespoons sugar
1 cup Muscat de Beaumes-de-Venise, a sweet French dessert wine
3/4 cup heavy cream
2 teaspoons freshly squeezed lemon juice

Steps:

  • Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
  • In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
  • Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
  • In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.

CHERRIES WITH SABAYON BRULE



Cherries With Sabayon Brule image

Provided by Florence Fabricant

Categories     dessert, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

4 cups pitted fresh cherries (about 2 pounds cherries)
3/4 cup muscat de Beaumes-de-Venise
6 egg yolks
1 tablespoon cold water
1/2 cup sifted confectioners' sugar
1/4 cup, packed, light-brown sugar

Steps:

  • Combine the cherries and the wine in a large saucepan. Slowly bring to a boil; then, remove from heat and drain the cherries in a sieve over a bowl to catch the cooking liquid. Divide the cherries among 4 shallow flame-proof ramekins. Set aside.
  • Whisk egg yolks, water and sugar together in the top of a double boiler. Whisk over simmering water until eggs are frothy. Gradually whisk in reserved liquid from cherries. Continue to cook until the mixture thickens to the consistency of custard. Remove from heat, and set the pan in a bowl of ice and water. Continue whisking until the mixture is cool. The custard can be prepared in advance up to this point and refrigerated.
  • Preheat a broiler. Just before serving, cover the cherries with the custard mixture. Press the brown sugar through a sieve, and evenly dust the top of each ramekin. Place under the broiler for about 2 minutes, until the sugar has melted. Serve at once.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 6 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 14 milligrams, Sugar 55 grams

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