A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Sabayon With Blueberries
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- #83738
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Blueberries
2 cups fresh blueberries
1 tablespoon granulated sugar, plus more to taste
2 teaspoons freshly squeezed lemon juice, plus more to taste
Sabayon
6 egg yolks
1 cup marsala wine
1/3 cup granulated sugar, or to taste
mint, for garnish
directions
Place the berries in a bowl. Sprinkle sugar and lemon juice over them; fold gently together to blend well. Taste and adjust for seasoning with sugar and lemon. Set aside.
Whisk together the yolks, marsala and sugar in a large stainless steel bowl. Rest the bowl over a saucepan of barely simmering water. Whisk constantly for 4 to 5 minutes or more to cook the sauce until it has the consistency of lightly whipped cream. When it's thick, foamy and tripled in volume, remove from heat.
Spoon a portion of the blueberries into a wineglass or champagne flute and top with a spoonful of the sabayon. Repeat to form two layers. Garnish with mint and serve immediately.
cook's notes
Do not double the sabayon recipe. It must be made one batch at a time.
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nutrition data
165 calories, 5 grams fat, 21 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
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