Recipe: Arctic Berry Dessert

Arctic Berries Dessert
Recipe courtesy of Gordon Food Service and authored by Chef Edward Westerlund 
Yield: 50 - 6 oz. portion servings
Prep Time: 20 Minutes
Cook 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.