Yield: 50 - 6 oz. portion servingsPrep Time: 20 MinutesCook Time: N/A
- 3 pounds strawberries
- 3 pounds raspberries
- 3 pounds blackberries
- 3 pounds blueberries
- 9 oranges
- 37 eggs
- 1 quart champagne
- 1 1/2 cups sugar
- 3/4 ounce fresh mint leaves
1. Trim and quarter the strawberries. Place the strawberries, raspberries, blackberries and blueberries on separate parchment lined 1/2 sheet pans. Wrap tightly with film wrap. Place in freezer. Place 6 ounces serving bowls in freezer for service. Zest the orange and finely chop. You will need 4 teaspoon for this recipe.
2. After berries are completely frozen, place 1 ounce of each berry in the frozen bowls. Cover tightly with film wrap. Place back in freezer.
3. Fill a sauce pot half full with water and bring to a simmer. Be careful not to have the water too hot to prevent scrambling the yolks while whipping.
4. Separate the eggs. Place the yolks in a stainless steel mixing bowl. Place the whites in a separate storage container and refrigerate until needed, up to 2 days.
5. Prepare as needed for service. Place the sugar, champagne, and orange zest in the bowl with yolks. Whisk with a piano wire whip until well combined. Place the bowl over the simmering water. Whip continuously until sauce is thick and has doubled in volume, 3-5 minutes. The sauce will start off frothy and become thick and creamy. Keep sides of bowl clean while whipping. The sauce should be thick enough to support a ribbon of sauce trailing off the end of a spoon when lifted. Remove bowl from heat and continue whipping a few times to cool down the sabayon. Cover with film wrap and refrigerate until needed. The sabayon will last about 30-45 minutes. Yield: 32 ounces.
To Prepare Ala Carte Portion:
6. Dollop 2 ounces of sabayon on top of the frozen berries. Place a sprig of mint n the side of the berries.