Berries W/ Grand Marnier Sabayon Recipe

Prepare and macerate berries

Rinse all berries under cold water and dry gently with paper towels. Hull and quarter the strawberries so pieces are bite-sized. Put strawberries, blueberries, and raspberries in a mixing bowl. Add 1 tablespoon granulated sugar and 1 teaspoon fresh lemon juice. Toss gently to combine. Let the berries macerate for 15–20 minutes at room temperature, stirring once or twice; this draws out juices and lightly sweetens without making them mushy.

Set up a double boiler

Choose a metal or heatproof glass bowl that will sit snugly over (but not touching) a saucepan of simmering water. Fill the saucepan with about 1–2 inches (2.5–5 cm) of water. Bring to a gentle simmer over medium-low heat. Reduce heat so the water is barely simmering (small bubbles).

Whisk egg yolks and sugar

In the heatproof bowl, whisk together 3 large egg yolks and 3 tablespoons granulated sugar until combined and slightly thickened. Whisk continuously to incorporate air and dissolve sugar, about 30–45 seconds by hand (or 15–20 seconds with a hand mixer on low).

Cook sabayon

Place the bowl over the simmering water. Continue whisking constantly in a figure-eight motion to prevent curdling. After about 2–3 minutes the mixture will begin to thicken and become pale and ribbon-like. When it reaches a thick, foamy custard consistency (about 5–7 minutes total over the heat), remove the bowl from the pan.

Finish with Grand Marnier and butter

Off the heat, whisk in 3 tablespoons Grand Marnier until incorporated. If using, whisk in 1 teaspoon unsalted butter for extra silkiness and a pinch of sea salt to balance sweetness. Taste and, if you prefer a sweeter sabayon, whisk in up to 1 additional teaspoon of sugar while still warm.

Cool slightly and add cream

Let the sabayon cool for 1–2 minutes, then fold in the 1/4 cup lightly whipped heavy cream (whip to soft peaks). Folding yields a lighter sabayon; if you prefer a richer, denser sauce, omit the folded cream and serve as-is. Keep warm over the warm (turned-off) double boiler or place in a warm bowl; do not overheat or the eggs will curdle.

Divide the macerated berries among 4 small serving bowls or coupe glasses (about 1/2 cup berries per serving). Spoon warm Grand Marnier sabayon over the berries, about 3 tablespoons per serving, so berries are lightly coated but not drowned. Add a small dollop (about 1 tablespoon) of lightly whipped cream on top of each serving if desired.

Garnish each serving with a fresh mint leaf and a light dusting of powdered sugar. Serve immediately so sabayon remains warm and airy. If preparing ahead, keep sabayon warm in a thermos or over the warm, turned-off double boiler and assemble just before serving.