Autumn Fruits with Sherry Sabayon Sauce
Submitted by momakitty
Fresh autumn fruits draped in a billowy sherry sabayon sauce with whipped cream and orange zest. Cantaloupe, figs, and grapes under a cloud of custard, finished with toasted almonds. Effortlessly elegant.
YIELD
6 servingsPREP
5 minCOOK
5 minREADY
10 minWhen you want a dessert that looks like it came from a fine dining kitchen but takes almost no effort, this is it.
A sherry sabayon is one of those French-Italian crossover sauces that sounds intimidating but is really just egg yolks, sugar, and sherry whisked over simmering water until thick and foamy. Fold in whipped cream and a ribbon of orange zest, and you have a sauce that’s rich, airy, and absolutely gorgeous.
Spoon it over a platter of sliced cantaloupe, fresh figs (or strawberries if figs aren’t in season), and green grapes. Scatter toasted almonds on top.
The whole thing can be prepped six hours ahead, which makes it ideal for entertaining.
Kitchen Tips
- Use a stainless steel double boiler, not aluminum. Aluminum can react with the egg yolks and turn the sabayon an unappetizing grey color.
- Whisk constantly over the simmering water. Walk away for even 30 seconds and you’ll end up with scrambled eggs instead of silky custard.
- The sabayon is done when it holds its shape for about 3 seconds when drizzled from the whisk. Don’t overcook it past that point.
- Toast the almond slices in a dry skillet over medium heat until just golden and fragrant. They burn quickly, so keep them moving in the pan.
Ingredients
Directions
Seed cantaloupe; cut into thin slices and peel. Cut figs into wedges or halve strawberries.
Whisk yolks and sugar to blend in top of stainless steel double boiler. Gradually whisk in half of sherry. Set over simmering water and whisk until mixture holds shape for 3 seconds when drizzled from whisk, about 5 minutes. Remove from over water and refrigerate until cool, whisking occasionally. Beat cream until soft peaks form. Fold into sabayon with remaining sherry and orange peel. Can be prepared 6 hours ahead and chilled.
To serve, arrange cantaloupe slices around center of plates. Combine figs or strawberries and grapes and mound in center. Spoon sauce over and sprinkle with toasted almonds.
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