Moscato Sabayon and Berries

by Denise Woodward & Laudalino Ferreira on July 9, 2013

in Desserts, Featured, Fruit

 

Sabayon

Even as we wipe our brows and throw open our windows in hopes of a passing breeze, Denise reminds us why we should love the boiling heat. This refreshing recipe for a boozy summer dessert is just what the doctor ordered. Enjoy and stay cool! – Amy

 
One of the great things about a really hot summer is that the produce goes crazy. I have seen nothing but gorgeous stone fruit as well as an abundance of berries at the market. The berries this season has been exceptionally sweet, more so than the past few summers. I find that they don’t even need additional sugar to bring out their natural juices. This season’s berries are big and juicy and jammy, and you should embrace them.

Strawberries

I can only speak for myself, but I crave a little something sweet after dinner. But when the heat is dialed to high outside, dessert should be fuss free. A Sabayon is the perfect solution, as you can make it up to four hours before serving. It is also amazingly simple to make and perfect with those juicy, jammy berries.

Blackberries

If you are unfamiliar with Sabayon, it is light mousse-like custard made with eggs, sugar and dry wine or champagne. I made this special summer dessert with an Italian Moscato, and a little vanilla bean for flavoring. The Moscato is naturally sweet, so little sugar is added to this recipe. A little secret: I’m not that good at whisking, so I did use my trusty KitchenAid to help with that. Once everything was a lemony-shade of yellow, I slowly cooked the mixture until a thick custard appeared. The key is to keep whisking during the entire cooking time; otherwise, you end up with scrambled eggs.

Eggs

The Sabayon is wonderful drizzled over a big bowl of fresh berries, fresh peaches or even figs. Sometimes we serve the Sabayon in deep dessert bowls with only a berry or two, as it is so good you may be tempted to enjoy it by the pure spoonful.

Moscato Sabayon

Makes 2 1/2 cups

Ingredients:

  • 8 egg yolks
  • 6 tablespoons of sugar
  • 1/4 teaspoon vanilla bean paste
  • 1 cup moscato

Directions:

  1. Put everything except the Moscato into a large mixing bowl. Beat until pale yellow.
  2. Add the Moscato, and continue beating until mixed well. Pour the mixture into a double boiler or into in a bowl that is set over gently boiling water.
  3. Whisk continiously until the sabayon is thick and a thermometer registers 170. This will take about 5 minutes.
  4. Immediately pour the hot custard into a small mixing bowl that is set into a larger bowl filled with ice and water. Whisk until the Sabayon is cool, about 5 minutes. Cover and chill until ready to use. It will keep up to 4 hours.

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All photos taken and styled by Denise Woodward.

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagram, Tumblr and Pinterest.

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Denise Woodward & Laudalino Ferreira

Denise is a foodie who’s first thought each morning is about what she’ll be cooking that day. Laudalino is not a foodie; he’s an eater and aspiring home chef. They met when he was a starving climber and bachelor who longed for his mother’s good Portuguese cooking. She cooked, he ate and nine years later, he still prefers her food to any restaurant fare. Follow their culinary capers in their 20-square-foot urban kitchen at their blog, Chez Us.

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  • Suzette Barnett

    looks fantastic! Your photography is fantastic too, what camera/lens are you using?
    - Suzette
    http://www.trysomethingfun.blogspot.com

  • Jeano

    I don’t have a double broiler . . . . what should I do?

    • chezus

      Hi Jeano, no worries you can still make this. I use a saucepan over the lowest heat, and continually whisk or stir. Never stop or you will have scrambled eggs. You can also fill a dutch oven pot with water, and bring to a simmer. Then place your mixing bowl into the water (make sure water does not flow into the mixing bowl) and continue whisking the mixture, again do not stop.

  • chezus

    Hi Suzette! Thank you for your kind words about my photography. I shot these photos with a Canon Mark D II and a 24 – 70 mm lens. That being said, while a nice camera is a plus, it really is how the shots come together. I always encourage people to really learn their camera no matter if it is an iPhone or a DSLR, it makes a difference. Hope you try this lovely dessert as well. ~ Denise

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