Chilled Grand Marnier Sabayon and Chantilly Cream with Fresh Berries
(Serves 5-6)Ingredients
| Sabayon |
|
| 3 | Eggs, yolks only |
| 2 mL (½ tsp) | Vanilla extract |
| 90 g (3 oz) | Sugar |
| 30 mL (1 oz) | Grand Marnier liqueur |
| Chantilly Cream |
|
| 125 mL (½ cup) | 35% cream |
| 15 mL (1 tbsp) | Honey |
| 30 mL (2 tbsp) | Sour cream |
| Garnish |
|
| ½ L (2 cups) | Seasonal berries |
| 30 mL (2 tbsp) | Chocolate, dark, grated |
Method
Sabayon
- Combine the egg yolks, vanilla, sugar and Grand Marnier in a stainless steel bowl over a hot water bain marie and whisk until the mixture starts to thicken and double in volume. Cool and reserve.
Chantilly Cream
- Using a hand mixer, whip the cream until it starts to thicken, then add the honey and sour cream. Continue to mix until stiff peaks form, do not over mix.
- Fold in the Chantilly cream into the sabayon until well incorporated.
Assembly
- Serve the berries in bowls topped with the sabayon Chantilly cream. Garnish with grated chocolate.
- Chantilly cream is lightly sweetened whipped cream, sometimes flavoured with vanilla or liquor.
- For unique presentation, serve in large martini glasses.
- Inniskillin Vidal Ice Wine
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