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SIFT!’s Blueberry Prosecco Soup
I sincerely hope you have been doing well. I, along with the rest of the world, have been in a very different space which is why you haven’t seen much from me here on the blog.
Just for a moment, though, I would really like to just talk about the sweeter things. I have been sounding off in my Insta-stories, on Twitter, and my DM’s have seen more action than Bruce Lee.
Today, let’s just do dessert. I have had the honor of being the sweet spot in some of your lives whether on a weekly basis, or a monthly one with my dessert boxes. I’m going to keep it that way. Thank you for every speck of your support.
Should I decide to speak on current events, I will. Until then…
This is one is straight from my archives. Although it takes a little elbow grease, it’s super simple, light, and can adapt to the changing seasons. The latter is my favorite part. I created this dessert for a couple that wanted something sweet, don’t indulge in dessert often, and as a result insisted on something decadent yet light. It worked (o:
I have served this in a shallow bowl, but this can go into a small martini glass as an amuse-bouche, or just in a cup for those that don’t feel like being fancy.
There are only 2 components!
Sabayon, Zabaione, Zabaglione – it’s all the same. It’s actually an Italian dessert drink. Think eggnog but with wine instead of rum/bourbon. However, I’ve chosen NOT to drink it – time and time again. I’m not totally sure why as I LOVE eggnog. There’s just something about a lukewarm glass of sweet egg yolk juice that makes me say “I’ll pass”. Instead, I prefer it poured over fruit.
Sabayon is made of egg yolks, sugar, and a sweet wine. I usually make it with Marsala, but this time I chose prosecco. I wanted the sweetness and bold fruity flavor that prosecco brings. I just made sure to allow it to go flat first. Feel free to use any wine you choose. Riesling, or moscato will work just as well with this recipe. Those few ingredients are then relentlessly stirred/whipped until the right amount of air is incorporated leaving you with a thick,fluffy, liquid-y custard.
Just so you know, the sabayon will not be hot. It won’t even be warm once plated. You are certainly cooking the yolks, applying sufficient heat to pasteurize, while hand whipping them. However, the mixture cools rapidly. The compote should already be made prior, and can be cold or cooled to your liking.
The blueberry compote is quite straightforward. Fresh blueberries, water, sugar, and a dash of lemon juice. Cinnamon is added to round out the flavors, although I don’t believe it is pronounced much on the palate. In it’s place, I would suggest cardamom. It may warm the dish up a bit, taking us out of that hazy summer dessert vibe, but whatevs…do you. Moreover, you could stop at the blueberries and add it to yogurt, on top of ice cream (of course), mixed in a bowl of cream, or use it as a side dish (especially where there’s turkey). I choose dessert (o:.
1 1/2cupblueberries, fresh is best; frozen will do
1good squirtlemon juice
2tbspturbinado or brown sugar
1cinnamon stickmedium size
3/4tspcornstarch mixed with 1 tsp lemon juice, or watermix just before use
3tbspproseccoflat - no carbonation
Combine 3/4 cup water, blueberries, honey, lemon juice, turbinado/brown sugar, cinnamon, and/or cardamom (if using) in a medium heavy bottom saucepan over medium heat.
Bring to a boil, and then simmer for 5 minutes.
Prepare your cornstarch slurry, and gently stir into the blueberries. Gently boil to cook the starch, and allow the mixture to thicken.
Remove from the heat.
Put all of the ingredients in a glass or metal bowl.
Over a pot of gently simmering water, whisk the ingredients together in the bowl as seen in the video.
Whisk, whisk, whisk! Stopping could mean curdled sabayon, egg chunk sabayon, or broken sabayon. )-: So hang in there, whisking until the sauce thickens to slightly liquid-y custard consistency - not pudding.
Ladle roughly 1/4 cup of berries into one side of a bowl. Pour the sabayon onto the other side of the bowl. Crack some black pepper over the top, if you would like. Basil, mint, or rosemary would also be delicious on top. Enjoy!
I begin my sabayon over very hot water, and then work as the water heats further to a gentle boil. The heat is more thorough as it's dispersed over time rather than a flash of heat over a few minutes. Some may be concerned about making sure the yolks cook properly before consumption. This is the way I make sure of that.