Here’s a dessert that sounds and tastes fancy. Your dinner guests will think you slaved long and hard, but really, you can whip up your Sabayon now, and dazzle them later. That’s because you can make everything in advance—have your berries washed and your ice cream scooped into tall, frosted glasses for a quick-and-easy-but-elaborate-sounding final course. Hint: this one’s a favorite at Salt Lake’s Market Street Grill and Market Street Broiler.
- 5 egg yolks
- 3/4 c. powdered sugar
- 1 c. white wine
- 1 c. Triple Sec
Combine egg yolks and powdered sugar in double broiler over medium to medium-high heat and stir constantly with wire whisk until fluffy. After 2-3 minutes, add remaining ingredients. Cook for 15-20 minutes, stirring about every 30 seconds (stirring too frequently won’t allow the mixture to heat and thicken), or until it thickens and coats the back of a spoon. Do not allow mixture to come to a boil. Chill, then pour over vanilla ice cream and fresh berries.
Tip: If you get lumps in your mixture, pour through a fine sieve before serving.
But what’s that you say? You’re a little wary of alcohol? Well, we thought of you too. Here’s an option two, Shirley Temple-style: it’s called Lemon Sabayon.
- 1/4 c. water
- 1/2 t. grated lemon zest
- 3 T. juice from one large lemon
- 3 large egg yolks
- 1/3 c. sugar
- pinch table salt
Combine water, lemon zest, lemon juice and salt in a small bowl and set aside.
Whisk egg yolks and sugar in a medium bowl until frothy, about one minute. Set the bowl over a pan of simmering water. Continue whisking until the mixture begins to thicken, about 1 minute. Gradually whisk in the lemon mixture and continue cooking, whisking constantly, until the mixture is thick, light yellow and tripled in volume, 5-7 minutes. Remove the bowl from the saucepan, whisk constantly for about 30 seconds, then let cool and serve with vanilla ice cream and fresh berries.