Sabayon of Muscat de Beaumes de Venise with Fresh Berries

1. 1

   Place the yolks in a medium, heatproof bowl.

2. 2

   Gradually whisk in the sugar and whisk until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes.

3. 3

   Beat in the Muscat and orange zest.

4. 4

   Place the bowl over a pot of simmering water.

5. 5

   Whisking constantly, cook until the sabayon is warm and doubles in volume, about 8 minutes.

6. 6

   Pour into 4 wine glasses.

7. 7

   Refrigerate until chilled, about 1 hour.

8. 8

   To serve, spoon the berries over each serving, and garnish with a mint sprig.

* Per serving · 4 servings · Values may vary.

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