Mousses & Custards

Featured Recipe

Passion Fruit Sabayon

Servings: 16 portions
    • 16 egg yolks
    • 2 cups sugar, granulated
    • 1 pinch salt
    • 2 cups The Perfect Purée Passion Fruit Concentrate,  thawed
    • 2 cups heavy cream
    • 1 pint blueberries
    • 1 pint raspberries
    • 1 pint strawberries

Method:
1. In a mixing bowl combine the egg yolks, sugar, salt and Passion Fruit Concentrate.
2. Place over a double boiler and whisk until stiff peaks form.
3. Transfer the mixing bowl over an ice bath and chill.
4. In a separate bowl whip the heavy cream to stiff peaks.
5. Fold the whipping cream into the Passion Fruit mixture.
6. Refrigerate until ready to serve.
7. Distribute the berries evenly amon the 12 Martini glasses.
8. Spoon one cup of the sabayon over the top of the berries of each Martini glass. Serve.

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