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INGREDIENTS 4 Servings
1 pint fresh raspberries
1 pint fresh blackberries or blueberries
4 each puff pastry Vol Au Vents
4 each fresh mint sprigs
as needed lightly sweetened whipped cream
For the Sabayon:
4 each egg yolks
1/4 cup sugar
2 oz. grand marnier or triple sec
1 tsp. orange zest
1/2 cup

orange juice

 


METHOD
1. Prepare Sabayon by placing a saucepan with water over low heat. Bring water to just below a simmer. Place egg yolks, sugar, liquer, orange zest and orange juice in a stainless steel mixing bowl. Place mixing bowl over pan with water. Whisk vigorously until mixture thickens. Remove and reserve. Portion berries into pastry Vol Au Vents. Pour warm Sabayon over berries. If desired lightly brown top of Sabayon Sauce with a torch. Garnish with whipped cream, mint sprigs and serve.

 


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