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July 2007
The Recipe of the Month comes from Carin Hill, the pastry chef, wine buyer and co-owner of
downtown Bend's romantic and charming Cork Restaurant. Carin
recommends pairing this dessert with King Estate Winery's Vin Glace. Et voila! You've got
the perfect summer night sweet treat.
Chilled Sabayon with Fresh Raspberries (serves 4 - 6 people)
- 12 egg yolks
- 1 C granulated sugar
- ¼ C Gran Marnier (orange flavored liquor)
- 1 Tblsp vanilla
- 4 C heavy cream
- 2 C powdered sugar
Combine eggs, sugar, vanilla and liquor in a large bowl. Cook over a double boiler
(slowly) until egg mixture thickens (when the spoon is held high, the mixture will fall into a ribbon-like shape). Stir constantly. Pull off heat and cool to room temperature.
In separate bowls, whip heavy cream and powdered sugar until stiff.
Gently add whipped cream mixture to egg mixture, folding together in stages. Take care to not disrupt the air in the whipped cream.
Serve in chilled wine or martini glasses.
Garnish with fresh raspberries.
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