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Rachael Ray's 30-Minute Healthy Recipes

Sabayon Kissed Cherries


* 6 large egg yolks
* 1/3 cup sugar
* 1/3 cup dry white wine
* 1/2 pint whipping cream, whipped until stiff (or 2 cups whipped topping)
* 2 Tbsp Grand Marnier or Mandarin Napoleon Liqueur
* 2 1/2 cups tart red cherries, fresh (pitted) or frozen (thawed)


1. Put water in the bottom of a double boiler and start heating to a simmer - do not put top of double boiler in bottom yet.
2. In top of double boiler (not on heat) put the egg yolks and sugar, and beat well.
3. Pour the white wine into the egg mixture, then (when water in bottom is simmering) place the top of the double boiler into the bottom.
4. With double boiler on heat, whisk the mixture constantly until it thickens and forms a custard, about 4 to 5 minutes.
5. Immediately remove the top of the double boiler from the heat and continue whisking the custard until the mixture has cooled.
6. When custard is cooled, fold the whipped cream into the custard and stir in the liqueur ľ don't over mix.
7. Put cherries in little dessert dishes and spoon the mixture over the cherries. Serve immediately.
This will make about 8 dessert servings.


So what's "sabayon?" A sabayon is made by beating egg yolks with a liquid over simmering water (in a double boiler) until thickened. The sabayon must not get too hot during cooking or it will become grainy. If it feels warmer than body temperature, remove the pan briefly from the heat, beating continuously, until the mixture cools down, then return the pan to the heat and continue cooking. Sabayon may be served warm or cool. A cool sabayon is created as it is in this recipe; removed from heat and beaten until cooled.

If at all possible, try to find fresh cherries for this dessert. You're going to go through the effort of creating your sabayon, so why not do it up right?

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