Mark Filatow, executive chef and sommelier of Waterfront Wines in Kelowna, B.C., makes the most of local stone fruits and berries in this dessert, which he describes as “summer in a glass.” Filatow uses award-winning Okanagan Spirits Raspberry Liqueur for the sabayon, but says a raspberry fruit wine can work instead.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2012
Ingredients
Raspberry Sabayon:
Method
Raspberry Sabayon: Set bowl over small saucepan of barely simmering water. Whisking constantly, whisk together egg yolks, sugar and liqueur until pale, thickened and soft peaks form, 6 to 8 minutes. Set aside; let cool to room temperature.In separate bowl, beat whipping cream until soft peaks form; fold into liqueur mixture. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Toss together apricots, raspberries, blackberries and mint.
Divide fruit among 8 bowls or glasses; top each with sabayon, biscotti and ice cream.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 39 mg
- Sugars 27 g
- Protein 5 g
- Calories 296.0
- Total fat 15 g
- Potassium 257 mg
- Cholesterol 101 mg
- Saturated fat 8 g
- Total carbohydrate 35 g
%RDI
- Iron 6.0
- Folate 10.0
- Calcium 7.0
- Vitamin A 26.0
- Vitamin C 22.0
