Orange Champagne Sabayon Recipes

BERRIES WITH ORANGE SABAYON

Steps:

• For the Sabayon:
• Wash, zest and juice the orange - set the juice and zest aside.
• (With an electric beater or by hand) Whip the whipping cream and the icing sugar, until a firm peak forms.
• In a separate bowl (heat-proof bowl), whisk together the eggs, egg yolk, orange juice and zest. Slowly add in the sugar, whisking continuously until the mixture starts to foam.
• Place the bowl into a stove-top bain-marie (double boiler), and keep whisking until the mixture doubles (or even triples) in volume and reaches a creamy consistency (this takes 2 to 3 minutes). Make sure the consistency is creamy enough (it should coat the whisk) as this means the eggs are cooked properly.
• Remove from the heat and keep whisking to bring the sabayon down to room temperature (this takes 3 to 4 additional minutes). Once at room temperature, gently fold in the whipped cream with a rubber spatula.
• For serving:
• Wash and dry the berries. Chop them if needed (ie. strawberries). Scatter them evenly on the bottom of your serving vessels and gently pour the sabayon on top.
• Sprinkle with a light dusting of icing sugar, and place under the broiler for 30 seconds to 2 minutes (depending on the power of your broiler) until you get a light golden hue. If you have a torch blower, this will work great too.
• Serve immediately.

CHOCOLATE TRUFFLE PIE WITH ORANGE-CHAMPAGNE SABAYON AND STRAWBERRIES

Steps:

• For truffle pie:
• Preheat oven to 350°F. Coat 9-inch glass pie dish with margarine. Whisk first 3 ingredients in small bowl. Combine 1 pound chocolate and 6 tablespoons margarine in large microwave-safe bowl.
• Microwave in 20-to 30-second intervals until smooth, stirring often. Set aside to cool.
• Beat eggs in large bowl 1 minute. Add sugar and vanilla. Beat until thick and pale yellow, 3 to 4 minutes. Beat in orange peel, then chocolate mixture. Reduce speed to low; beat in dry ingredients. Transfer batter to pie dish; place on rimmed baking sheet.
• Place baking sheet with pie in oven. Bake pie until cracked on top and tester inserted into center comes out with moist crumbs attached, 45 to 50 minutes. Cool to room temperature (center will fall).
• Combine 1 ounce chopped chocolate and 1 tablespoon margarine in microwave-safe bowl. Microwave in 15-second intervals until glaze is smooth, stirring often.
• Drizzle glaze over pie. Sprinkle with almonds. DO AHEAD: Can be made 1 day ahead. Chill until cold. Tent with foil; chill.
• For strawberries:
• Toss berries, sugar, and orange peel in medium bowl to blend. Chill until ready to serve, up to 4 hours.
• Cut pie into wedges; place on plates. Serve with strawberries and sabayon.

BLOOD ORANGE SABAYON

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.

ORANGE-CHAMPAGNE SABAYON

Steps:

• Whisk egg yolks, sugar, orange peel, and pinch of salt in medium metal bowl until well blended. Gradually whisk in champagne. Place bowl over saucepan of gently boiling water (do not let bottom of bowl touch water); whisk constantly until custard is thick and instant-read thermometer registers 170°F, about 4 minutes.
• Place bowl in larger bowl of ice and water. Whisk until sabayon is cool, 4 to 5 minutes. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

CHAMPAGNE SABAYON

Steps:

• Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
• Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.

TRUE ORANGE SABAYON

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.