Roasted Berries with Sabayon
This elevated dish is great for a light and flavorful breakfast. A mixture of berries provides a sweet and tart balance, while a fluffy sabayon tops it all off.
Servings: 2 servings
Ingredients
For the berries
- 1 cup blueberries
- 1 cup raspberries
- 1 cup strawberries thickly sliced
- 2 tbsp superfine sugar (or granulated sugar)
- 1 tbsp Cointreau
- 1 tbsp fresh orange juice
- t tsp orange zest
For the sabayon
- 4 egg yolks
- ⅓ cup superfine sugar (or granulated sugar)
- ⅓ cup white wine Marsala or Moscato d'Asti are traditional, but water or lemon-lime soda works as a substitute
- 1 tbsp Cointreau (or fresh orange juice)
- ½ tsp kosher salt
Instructions
- Preheat oven to 425°F.
- Prepare the berries: Place cleaned berries in a large bowl. Add sugar, Cointreau, orange juice, and orange zest and toss together. Pour it on a baking sheet and place it in the preheated oven for 10-15 minutes until the fruit is just softened. While berries are roasting, make the sabayon.1 cup blueberries, 1 cup raspberries, 1 cup strawberries, 2 tbsp superfine sugar (or granulated sugar), 1 tbsp Cointreau, 1 tbsp fresh orange juice, t tsp orange zest
- Prepare the sabayon: Mix egg yolks and sugar to combine and become frothy. Add wine, Cointreau, and salt. Mix well and place over simmering water, making sure water is not touching the bottom of the yolk mixture. Constantly whisk the mixture to incorporate air and bring it to 160°F. The sauce will become thick. If unsure, check with an instant-read thermometer. Remove sauce from heat.4 egg yolks, ⅓ cup superfine sugar (or granulated sugar), ⅓ cup white wine, 1 tbsp Cointreau (or fresh orange juice), ½ tsp kosher salt
- Serve: Place prepared berries in individual serving dishes and top with a generous amount of sabayon sauce. If desired, brûlée the top by sprinkling on a little sugar and quickly torching or setting under the broiler. Garnish with mint and enjoy!
Video
Nutrition
Serving: 1serving | Calories: 457kcal