Try this Sabayon of Muscat De Beaumes De Venise with Fresh Berries recipe, or contribute your own.Suggest a better description
Place the yolks in a medium, heatproof bowl. Gradually whisk in the sugar and whisk until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes. Beat in the Muscat and orange zest. Place the bowl over a pot of simmering water. Whisking constantly, cook until the sabayon is warm and doubles in volume, about 8 minutes. Pour into 4 wine glasses. Refrigerate until chilled, about 1 hour. To serve, spoon the berries over each serving, and garnish with a mint sprig. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9392) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - email@example.com" Recipe by: Terrance Brennan
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|Serving Size: 1 Serving (19g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 1.4mg||0 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 18.8g|
|Protein 0g||0 %|
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Calories per serving: 73
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