Summer has been HOT over in the East Bay of the San Francisco area, and we are secretly loving it. We have declared that we think Oakland has just about the best weather in all of California. A pretty bold statement, we know, but the days have been hot and the nights are cool. Utter perfection. To help cool off we have been enjoying this Lucious Moscato Sabayon; it is a super easy recipe to make and even easier to eat.
These perfect summer days and nights are bringing us mounds of berries this summer, and we have been indulging in cartons of them. Often we just toss them into bowls of thick Greek yogurt for breakfast, other times lightly crushed for flavored waters or cocktails. That being said if we do not just pop them into our mouths while licking sticky fingers, they are made into light desserts.
Most recently we have been enjoying them simply washed, piled into a bowl, and with a big scoop of Moscato Sabayon plopped on top. It is a heavenly and deliciously easy summer dessert. We think you should definitely add it to your summer menu planning. It is a crowd-pleaser!
Recipe: Moscato Sabayon
Makes 2 1/2 cups
8 egg yolks
6 tablespoons of sugar
1/4 teaspoon vanilla bean paste 1 cup Moscato
Put everything except the Moscato into a large mixing bowl. Beat until pale yellow.
Add the Moscato, and continue beating until mixed well. Pour the mixture into a double boiler or into in a bowl that is set over gently boiling water.
Whisk continuously until the sabayon is thick and a thermometer registers 170. This will take about 5 minutes.
Immediately pour the hot custard into a small mixing bowl that is set into a larger bowl filled with ice and water. Whisk until the Sabayon is cool, about 5 minutes. Cover and chill until ready to use. It will keep up to 4 hours.