Frozen Sabayon With Blood Orange Soup Recipes

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BLOOD ORANGE SABAYON



Blood Orange Sabayon image

Make and share this Blood Orange Sabayon recipe from Food.com.

Provided by CountryLady

Categories     Dessert

Time 20m

Yield 2 serving(s)

Number Of Ingredients 3

3 blood oranges
2 egg yolks
2 tablespoons sugar

Steps:

  • Finely zest 1 orange& place in large bowl.
  • Remove the skin from all the oranges, cut them into segments (keeping the juice- you should have about 1/4 cup).
  • Divide the segments between 2 serving dishes& chill.
  • Add the reserved juice into the zest.
  • Add yolks& sugar and whisk together.
  • Bring a large pot of water to a simmer.
  • Place the bowl with the egg yolks on top& using an electric mixer, whisk until the mixture thickens& doubles in volume (about 5- 7 minutes).
  • Remove the orange segments from the fridge; pour hot sauce over top& serve immediately.

Nutrition Facts : Calories 190.4, Fat 4.3, SaturatedFat 1.5, Cholesterol 188.8, Sodium 7.3, Carbohydrate 36.2, Fiber 4.7, Sugar 31.1, Protein 4.3

TRUE ORANGE SABAYON



True Orange Sabayon image

Provided by Food Network

Yield 1 cup

Number Of Ingredients 7

2 large egg yolks
1 large egg
1 teaspoon grated orange zest
2 tablespoons fresh orange juice
2 tablespoons white wine
6 dashes hot pepper sauce
1/2 teaspoon salt

Steps:

  • Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done.

FROZEN SABAYON WITH BLOOD ORANGE SOUP



Frozen Sabayon with Blood Orange Soup image

Sabayon is the French term for zabaglione, the frothy Italian dessert made of egg yolks and wine. It was a great day when I discovered that it could be frozen and scooped like ice cream without being churned in an ice cream maker. Because of the less-than-shy wine flavor, it holds its place in a bowl of fruit soup, especially one made with intensely flavored blood oranges.

Yield makes about 1 quart (1 liter) frozen sabayon; 8 servings

Number Of Ingredients 11

4 large egg yolks
3/4 cup (180 ml) sweet white dessert wine, such as Muscat, Sauternes, or late-harvest Riesling
1/2 cup (100 g) sugar
1 cup (250 ml) heavy cream
A few drops of lemon juice
2 cups (500 ml) freshly squeezed orange juice
1/4 cup (50 g) sugar
4 teaspoons light rum or orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec
6 blood oranges, peeled and sliced
2 navel oranges, peeled and sliced
12 to 16 fresh mint leaves

Steps:

  • To make the frozen sabayon, in a large heatproof bowl, whisk together the egg yolks, wine, and the 1/2 cup (100 g) sugar. Set the bowl over a saucepan of simmering water and whisk vigorously and constantly. The mixture will first become frothy, then as you continue to whisk, it will turn thick and creamy. When the mixture holds its shape when you lift the whisk, remove the bowl from the heat. Set the bowl over a larger bowl of ice water and whisk gently for 1 minute. Leave the bowl over the ice water bath.
  • In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium speed until it holds soft peaks. Fold the whipped cream into the sabayon along with the lemon juice. Transfer the mixture to a shallow container, cover, and freeze until firm, at least 8 hours, preferably overnight.
  • To make the soup, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice with the 1/4 cup (50 g) sugar, stirring until the sugar completely dissolves. Pour into a bowl and add the remaining orange juice and the rum or orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
  • To serve, divide the blood orange segments among 8 shallow chilled serving bowls and ladle the chilled soup over the orange segments. Chop the mint leaves, scatter them over the bowls, and place a scoop of the frozen sabayon in the center of each.
  • Sliced fresh pineapple, sliced kumquats, or any flavorful berries are nice additions to the soup.
  • Be sure to chill the soup bowls well in advance of serving.

EASY FRESH FRUIT SABAYON



Easy Fresh Fruit Sabayon image

Make and share this Easy Fresh Fruit Sabayon recipe from Food.com.

Provided by Bekah

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

8 egg yolks
1 teaspoon dried ginger
1/3 cup brandy
1 cup apple juice
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoon vanilla
1 cup berries (fresh or frozen raspberries, blueberries, etc.)

Steps:

  • In metal mixing bowl, whisk together all except the berries.
  • Pour into double boiler or over simmering water in a saucepan if you don't have one.
  • Whisk the sabayon (that's what it is now!) continuously until thick which takes about 5 minutes.
  • This should look a lot like softly whipped cream and easily coat the back of a spoon.
  • Divide berries among 4 serving dishes.
  • Large wine glasses work well.
  • Equally pour the sabayon over the berries.
  • ENJOY!

Nutrition Facts : Calories 285.6, Fat 8.2, SaturatedFat 2.9, Cholesterol 377.6, Sodium 22.3, Carbohydrate 34.6, Fiber 0.1, Sugar 32.7, Protein 4.9

BLOOD ORANGES WITH GRAND MARNIER SABAYON



Blood Oranges with Grand Marnier Sabayon image

Categories     Liqueur     Egg     Dessert     Quick & Easy     Orange     Gourmet

Number Of Ingredients 6

6 blood oranges
2 egg yolks
1/2 teaspoon lemon juice, or to taste
2 1/2 tablespoons sugar
1 1/2 tablespoons Grand Marnier or other orange-flavored liqueur
Garnish: 3 tablespoons coarsely chopped pistachios

Steps:

  • Finely grate enough zest from 1 orange to measure 1/2 teaspoon. With a sharp knife cut peel from oranges, including all white pith, and cut sections free from membranes. Squeeze enough juice from membranes to measure 2 tablespoons. Divide sections among 4 stemmed glasses.
  • Have ready an instant-read thermometer in a measuring cup of hot water. In a metal bowl whisk together zest, yolks, orange and lemon juices, sugar, and liqueur until combined well. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until tripled in volume and thermometer registers 140°F., 3 to 5 minutes. Cook sabayon, whisking, 3 minutes more, or until thickened enough so that strokes leave a clear path.
  • Spoon sabayon over orange sections and garnish with pistachios.

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