Serves: 5
Total Calories: 136
Yield: 1 1/2 cups
Cook blueberries with 2 tablespoons sugar in a stainless steel (non-corrosive) saucepan over low heat, stirring until sugar dissolves. Continue cooking until the berries are very soft and have released most of their juice, 5–8 minutes.
Place cooked blueberries and juice, egg yolks, remaining 2 tablespoons sugar, and whiskey in top of a double boiler. Place over gently boiling water; the upper pan should not touch the water. Cook, whisking often, until the custard has thickened and reaches 160° on an instant-read thermometer, about 10 minutes.
Prepare an ice bath: Fill a large bowl with ice and nest the bowl of cooked blueberry mixture in it. Whisk the mixture until it is cold. You can refrigerate this sabayon base, covered, for up to 6 days. Before serving, fold in the whipped cream.
Note: For a sabayon to accompany chocolate nut torte, omit the blueberries and the first sugar and substitute dark rum for the whiskey. Or prepare sabayon with white wine or champagne, to use as a topping for fresh fruit.
Fun Fact: Over 200 million pounds of blueberries are grown commercially each year, making it the second most popular berry in the United States. In first place is the strawberry, with over 2 billion pounds produced annually.
This Blueberry Whiskey Sabayon recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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