Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
- 3 tablespoons (45 ml) tawny port
- 4 large egg yolks
- 4 tablespoons (60 ml) water
- ¼ cup (60 ml) powdered sugar
- ½ cup (120 ml) chilled whipped cream
- 3-4 cups (710-950 ml) halved grapes
Method:
Fill a medium pot about halfway with water, then heat to a simmer. Prepare a large bowl with ice and water for an ice bath.
In a medium heat proof mixing bowl that is just wider than the medium pot, whisk to combine the egg yolks, port, water, and sugar
Place the bowl over the not-quite-simmering water and whisk continuously for 4 minutes, or until the mixture becomes frothy and thickens.
Once thickened, place the bowl with the egg mixture directly into the ice bath and continue to whisk until the sauce cools, about 3 minutes.
Press plastic wrap directly to surface of the sauce to prevent a skin from forming.
To Serve:
Whip the chilled cream to stiff peaks.
Layer or fold in the sliced grapes and transfer to serving dishes.
Give the chilled Sabayon a quick stir and spoon out on top of grapes and whipped cream. Serve immediately.
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