Fruit Wine Sabayon Pound Cake : Marketing Florida Agriculture

Dessert-8049

Ingredients
1/4 cup, packed	light brown sugar
1/4 cup	water
4 large	egg yolks
2 tablespoons	sweet fruit wine
1/2 cup	whipping cream, chilled
24 ounces	your favorite berries, rinsed and patted dry
2 tablespoons	natural sugar
1 bunch	fresh mint
1 1 6-ounce	pound cake loaf, preferably homemade

Preparation
Combine brown sugar, water, egg yolks and 1 tablespoon of fruit wine in medium stainless steel bowl. Place bowl over medium sized pot of simmering water (bowl should not be in contact with water.) Whisk until mixture triples in volume and kitchen thermometer registers 160 degrees F (about 4 minutes.) Place bowl inside a larger bowl that has been filled with ice and water; whisk sabayon lightly until completely cool. Whip cream in another medium steel bowl until soft peaks start to form. Slowly add sabayon to the whipped cream and fold together. Cover and refrigerate. Purée 3/4 cup berries with 2 tablespoons sugar and remaining 1 tablespoon fruit wine in food processor. Pour purée into large bowl and stir in remaining whole berries until well-coated. Cut and arrange 3 thin triangle-shaped cake slices on a plate. Spoon berry mixture over cake. Top with sabayon and fresh mint leaf. Yield 6 servings Nutritional Value Per Serving Calories 361; Total Fat 19g; Cholesterol 188mg; Sodium 133mg; Total Carbohydrates 44g; Protein 5g