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RASPBERRY SABAYON BRULEE
_________________________________________ Serves 4 6 egg yolks 1 Tbsp water 1/2 cup confectioners sugar (or a little less if you don't have a real sweet tooth) 3/4 cup sweet white wine, such as Beaumes de Venise or Muscat 1 pint raspberries, washed and dried 1/4 cup brown sugar To make the Sabayon: Mix the egg yolks, water, and sugar in the top of a double boiler over simmering water (not boiling; the eggs will curdle if it gets too hot). Whisk constantly until the colour of the yolks lightens and the mixture becomes light and slightly foamy. This will take a good 10 to 15 minutes. An electric mixer on low speed can be used in lieu of whisking by hand. When the egg mixture is light, slowly add the wine while continuing to whisk. Continue to whisk until the mixture becomes thick; you will be able to see tracks left by the whisk when it's thick enough. This will take 5 minutes or so. When you can see tracks, remove from the heat and set the sabayon in a bowl of ice water, continuing to whisk until cool. The sabayon can be covered and refrigerated until ready to use, though should be made the same day you intend to serve the dessert. Arrange the raspberries in the bottom of four ovenproof bowls, such as you would use for crème brulée. The raspberries must be dry. Pour the sabayon equally into each of the bowls just before you are ready to serve the dessert. The brown sugar for the brulée crust must be spread very thinly over the sabayon in order to have a nice, even sugar crust on top. The best way I've found to do this is to pre-bake the sugar in a 300 degree oven to dry it out. Mash the sugar flat with a fork to get out any lumps, then bake it for 15 or 20 minutes, but keep an eye on it so it doesn't burn. It will still seem a little moist when you take it out of the oven, but will get hard and crusty as it cools. Let the sugar cool, then put it in a Ziploc bag and mash it with a rolling pin or the bottom of a glass until it's fine and powdery. Then it can be sprinkled on top of the sabayon. Leftover sugar can be stored and reused. Sprinkle a thin, even coat of brown sugar over each sabayon. You don't need much, just about a spoonful of sugar each. Place the bowls under the broiler for about two minutes (watch them carefully; they burn very easily) until they are brown on top. You will need to serve these immediately; otherwise the hard crust will become moist and won't be crackly any longer. Variation: this is also very good made with sweet dark cherries. If using cherries, boil about 2 cups of pitted cherries with the white wine for a couple of minutes, until the cherries start to soften. Drain off the cooking liquid, mashing the cherries a bit to get them pretty well drained, and save the liquid for the sabayon. The wine should be cooled to room temperature before it is poured into the egg mixture during cooking. Proceed as above for cooking. I have also made this with Marsala, a sweet red wine, and it's very good. The colour is not quite as nice as with a white wine. From: Susan Sandell * Available in-store. |
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