Orange Sabayon

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   ["To make Orange Sugar:

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   Wash orange and remove the outer layer of the orange. Being careful not to include the white pith as that adds a bitter taste.", "In a food processor or blender, add sugar and orange zest. Pulse for 10-15 seconds x 3 to 4 times to help break down orange zest and blend with sugar.", "Place in an airtight container and store in your refrigerator overnight for best flavor.", "To make Orange Sabayon:

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   Using a double boiler pan, add enough water so the top pan does not touch the water when placed on top. Or you can add water to a large pan big enough that a large heat proof bowl can fit over. Bring water to boiling.", "Using the top pan of a double boiler pan or a large heat proof bowl, gently whisk together wine, orange liqueur, and orange sugar. Add in egg yolks.", "Place pan with egg yolk mixture over boiling water. Turn heat down to medium to low and whisk ingredients together vigorously until they become frothy and can hold their shape. You can alternate between slow and vigorous whisking but if you need to stop whisking, remove the pan from the heat. If at all possible, try not to break the cooking cycle.", "You know the sabayon is ready when the mixture becomes thick and when you lift the whisk, the sabayon can hold its shape.", "Remove from heat and spoon the warm sabayon over fresh berries."]

* Per serving · 4 servings · Values may vary.

No additional tips available.