Champagne Sabayon with Ginger Marinated Berries Recipe

Daily Press

Serves 10 persons

Ingredients- For the Champagne Sabayon5 oz sugar 9 Egg Yolks 1 ½ Cups Champagne ½ Cup Heavy Cream 1 tbsp Sugar

Method –For the Champagne Sabayon Place the egg yolks in a stainless steel bowl and add the Champagne whisking thoroughly. Add the sugar and blend well. Whisk the egg, sugar and champagne combination over a double boiler until it is thick and at ribbon stage. Remove from the heat and whisk until cool over an ice bath. Combine the cream and the sugar and whisk until soft peaks form. Fold together the whipped cream and the Champagne Sabayon until just blended.Cover and reserve chilled for dessert service. Ginger Vanilla SyrupYield 1 cup

Ingredients -For the Ginger Vanilla Syrup1 Thumb size Fresh Ginger Root, peeled, chopped fine 1 tspn Vanilla Extract 1/2 cup Sugar 1 cup Water

Method -For the Ginger Vanilla SyrupCombine the ginger, sugar and water and simmer 15 minutes allow to steep until room temperature and strain and add the vanilla extractGinger syrup may be used to toss fresh berries or fruits for dessert or breakfast preparations. Enjoy. Ingredients –For the Berries 2 pkgs Fresh Raspberries2 pkgs Fresh Blueberries2 pkgs Fresh Blackberries½ cup of the Ginger Syrup from the recipe above Final Preparation Place the berries in a glass bowl and pour the ginger syrup over them. Toss gently and portion the berries in your desired serving glass. Place a dollop of Champagne Sabayon on each glass of berries one and serve. -- Created by Rhys Lewis, executive chef, Williamsburg Lodge

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