Culinaria
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What you’ll need:

1 pt. strawberries, washed, hulled, and quartered

1 pt. red raspberries

1 pt. blackberries

1 pt. blueberries, washed and stemmed

1 pt. golden raspberries, if available

½ cup semi-dry Champagne

6 large eggs

6 T. sugar

Mixed Berries with Champagne Zabaglione

By Chef Stephen Sands

Serves 8-10

Here’s how:

1. Prepare the strawberries by washing them and removing the green tops, then quarter each. Wash the blueberries and remove any stems, and soft or unripe berries. Pick through the raspberries and blackberries, and remove any with mold.

2. Place all the berries in a large bowl, and sprinkle with sugar. Add ¼-cup champagne and macerate for 15-20 minutes.

3. In a medium metal bowl, whisk the eggs and sugar together. Then place it over a saucepan of simmering water until the mixture begins to thicken. Whisk in the remaining ¼-cup of champagne, and continue whisking until the mixture is thick and foamy. (Check to be sure it registers between 140-150-degrees on a thermometer.)

4. Place the berries in individual bowls or martini glasses, then spoon a dollop of zabaglione on top. Serve.

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