| • | 16 egg yolks |
| • | 2 cups sugar, granulated |
| • | 1 pinch salt |
| • | 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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