I absolutely adore this recipe because it combines the refreshing sweetness of mixed berries with the creamy dreaminess of homemade orange sabayon, creating a delightful summer indulgence. Plus, the subtle hint of orange liqueur takes the whole experience to a next-level fancy, yet it’s super easy and quick to whip up for any gathering!
I adore the invigorating union of delectable berries and the effervescent orange sabayon in this dessert. My recipe takes full advantage of egg yolks rich in flavor and granulated sugar that make for a silky smooth texture.
Freshly squeezed orange juice and orange zest add a good hit of citrus. You could do without the Grand Marnier and still have a wonderful dessert, but a splash of it ups the ante as far as flavor is concerned.
Grand Marnier is a delicious orange-flavored liqueur that you can either sip or use in dessert-making. You could also use a different brand of orange-flavored liqueur or leave it out altogether and use more juice instead.
Ingredients
Egg Yolks:
Protein and healthy fats emulsify.
They are essential, rich in protein and healthy fats.
Granulated Sugar:
Enhances sweetness, balancing out the flavor of the citrus.
Orange Juice:
Yields vitamin C and offers a natural sweetness from citrus.
Orange Zest:
Enhances citrus fragrance; provides antioxidants.
Mixed Berries:
Packed with fiber and antioxidants; enjoy the natural sweetness and tanginess.
Heavy Cream:
Provides a soft, creamy, smooth texture; fat-rich.
Fresh Mint Leaves:
Provides invigorating scent and decoration; full of nutrients.
Ingredient Quantities
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 tablespoon Grand Marnier or orange liqueur (optional)
- 1 cup heavy cream, softly whipped
- 2 cups mixed berries (such as strawberries, raspberries, blueberries, and blackberries)
- Fresh mint leaves, for garnish (optional)
Instructions
1. In a bowl that can withstand heat, combine egg yolks and granulated sugar. Whisk them together until they form a mixture that is pale and somewhat thick.
2. Incorporate the freshly squeezed orange juice, orange zest, and Grand Marnier or orange liqueur (if using) into the egg mixture, and blend well.
3. Set the bowl above a pan of simmering water, making sure the bowl is not in contact with the water.
4. The combination must be continually whisked over the not-quite-boiling water until it thickens and becomes creamy. This should take about 5-7 minutes.
5. When the mixture has thickened sufficiently, take the bowl off of the heat and keep whisking for another minute. This helps bring the temperature of the custard down to make it less likely to curdle when you add the eggs.
6. Carefully incorporate the lightly whipped cream into the cooled sabayon mixture to produce a well-combined, heavenly concoction.
7. Equally distribute the assorted berries among the individual serving dishes or glasses.
8. The orange sabayon is to be spooned over the top of the berries in each dish.
9. If desired, fresh mint leaves can be used for garnish.
10. Serve right away, or chill in the refrigerator for up to an hour before serving to let the flavors come together.
Equipment Needed
1. Heatproof mixing bowl
2. Whisk
3. Knife or zester (for orange zest)
4. Citrus juicer
5. Medium saucepan
6. Measuring cups and spoons
7. Mixing spoons or spatula
8. Electric mixer or hand whisk (for whipping cream)
9. Individual serving dishes or glasses
FAQ
- Can I make the sabayon ahead of time?You can serve Sabayon right away, but it holds up well for up to 2 hours when made in advance. Store it in the refrigerator and, just before serving, fold the whipped cream into it in a gentle manner to maintain the pleating of the two elements.
- What if I don’t have Grand Marnier?You can leave it out or replace it with any orange-flavored liqueur, such as Triple Sec or Cointreau, or just boost the amount of orange juice a bit.
- Can I use frozen berries?For the best flavor and texture, use fresh berries, but if they are not available, then thawed frozen berries can be used.
- How do I know when the sabayon is ready?The appearance of the mixture should be thick, it should have a pale color, and it should form ribbons when lifted with a whisk.
- Is it necessary to include the orange zest?The flavor is enhanced by orange zest, but you may omit it if you wish. The dish will just not be quite as aromatic without it.
- Can this dessert be made non-alcoholic?Indeed, just omit the Grand Marnier, and the dish will still be delectable.
Substitutions and Variations
Substitutes for egg yolks: Use 1/4 cup of blended silken tofu for a similar thickening effect in the sabayon.
For granulated sugar, a natural sweet alternative is 1/4 cup of honey or maple syrup.
Juice of orange: Substitute with 1/2 cup juice of lemon for a sharper taste or 1/2 cup juice of pineapple for a more exotic flavor.
Orange liqueur or Grand Marnier: Use 1 tablespoon of vanilla extract, or don’t use anything at all, for a non-boozy version.
Coconut cream can be used for a dairy-free version that keeps a rich, creamy texture, making it great for heavy whipping cream. Use 1 cup of coconut cream, and you’ll maintain the same flavors and textures.
Pro Tips
1. Whip the Cream to Soft Peaks: Ensure the heavy cream is whipped to soft peaks before folding it into the sabayon. This will help maintain a light and airy texture in the final dish.
2. Zest Before Juicing: Zest the oranges before you juice them. It’s easier to zest whole oranges, and you’ll be able to get the maximum amount of zest, enhancing the citrus flavor.
3. Use a Double Boiler: If possible, use a double boiler for gently heating the sabayon mixture. This ensures even heating and reduces the risk of scrambling the eggs.
4. Experiment with Berries: Choose ripe and sweet berries for the best flavor. You can also macerate the berries with a little sugar and orange liqueur for added flavor before combining them with the sabayon.
5. Serve Chilled for Best Flavor: If you have the time, let the assembled dessert chill in the refrigerator for about an hour before serving. This helps the flavors meld together and allows the sabayon to set slightly.
Berries With Orange Sabayon Recipe
My favorite Berries With Orange Sabayon Recipe
Equipment Needed:
1. Heatproof mixing bowl
2. Whisk
3. Knife or zester (for orange zest)
4. Citrus juicer
5. Medium saucepan
6. Measuring cups and spoons
7. Mixing spoons or spatula
8. Electric mixer or hand whisk (for whipping cream)
9. Individual serving dishes or glasses
Ingredients:
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 tablespoon Grand Marnier or orange liqueur (optional)
- 1 cup heavy cream, softly whipped
- 2 cups mixed berries (such as strawberries, raspberries, blueberries, and blackberries)
- Fresh mint leaves, for garnish (optional)
Instructions:
1. In a bowl that can withstand heat, combine egg yolks and granulated sugar. Whisk them together until they form a mixture that is pale and somewhat thick.
2. Incorporate the freshly squeezed orange juice, orange zest, and Grand Marnier or orange liqueur (if using) into the egg mixture, and blend well.
3. Set the bowl above a pan of simmering water, making sure the bowl is not in contact with the water.
4. The combination must be continually whisked over the not-quite-boiling water until it thickens and becomes creamy. This should take about 5-7 minutes.
5. When the mixture has thickened sufficiently, take the bowl off of the heat and keep whisking for another minute. This helps bring the temperature of the custard down to make it less likely to curdle when you add the eggs.
6. Carefully incorporate the lightly whipped cream into the cooled sabayon mixture to produce a well-combined, heavenly concoction.
7. Equally distribute the assorted berries among the individual serving dishes or glasses.
8. The orange sabayon is to be spooned over the top of the berries in each dish.
9. If desired, fresh mint leaves can be used for garnish.
10. Serve right away, or chill in the refrigerator for up to an hour before serving to let the flavors come together.
