Recipes

Sandhill Inn Cold Sabayon with Fresh Fruit

January 14, 2021  Online Recipe Guide Avatar
Description This is an unusual but tasty way to serve fruit. Recipe is by Paul Short III, Executive Chef, Sandhill Inn, 170 South Main Street Merimac, WI.
Ingredients
At a glance
Course
Desserts
Source
Copykat Recipe
Makes
6
1 1/2 tsp. unflavored gelatin
1/4 C. cold water
2/3 C. white wine
1/2 C. sugar
1/4 C. sweet Marsala wine
3 egg yolks
1 egg
2 Tbsp. lemon juice
1 Tbsp. Grand Marnier liqueur
1 C. whipping cream, whipped
2 pint berries
Methods/steps
Soften gelatin in cold water. In top of double boiler, combine gelatin, wines, sugar, egg yolks, egg, lemon juice, and liqueur. Cook over double boiler until mixture thickens and coats the back of a metal spoon, whisking constantly. Place top of double boiler in bowl of ice water; whisk mixture until cooled. Fold in whipped cream. Divide berries among serving dishes; ladle sabayon over berries. Makes 6 to 8 servings

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