| • |
16 egg yolks |
| • |
2 cups sugar, granulated |
| • |
1 pinch salt |
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2 cups The Perfect Purée Passion Fruit Concentrate, thawed |
| • |
2 cups heavy cream |
| • |
1 pint blueberries |
| • |
1 pint raspberries |
| • |
1 pint strawberries |
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| Method: |
| 1. |
In a mixing bowl combine the egg yolks, sugar, salt and Passion Fruit Concentrate. |
| 2. |
Place over a double boiler and whisk until stiff peaks form. |
| 3. |
Transfer the mixing bowl over an ice bath and chill. |
| 4. |
In a separate bowl whip the heavy cream to stiff peaks. |
| 5. |
Fold the whipping cream into the Passion Fruit mixture. |
| 6. |
Refrigerate until ready to serve. |
| 7. |
Distribute the berries evenly amon the 12 Martini glasses. |
| 8. |
Spoon one cup of the sabayon over the top of the berries of each Martini glass. Serve. |
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