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Fruit Wine Sabayon Pound Cake

From The Florida chef (2008).

Source and licence

From The Florida chef (2008), printed page 25, digitised by the Internet Archive: https://archive.org/details/FloridaChef

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1/4 cup packed light brown sugar 1/4 cup water 4 large Florida egg yolks 2 tablespoons sweet Florida fruit wine 1/2 cup chilled whipping cream 24 ounces of your favorite Florida berries, rinsed and patted dry 2 tablespoons natural sugar 1 bunch fresh Florida mint 1 16-ounce (preferably homemade) pound cake loaf Combine brown sugar, water, egg yolks and 1 tablespoon of fruit wine in medium stainless steel bowl.
  2. 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° (about 4 minutes.) Place bowl inside a larger bowl that has been filled with ice and water;
  3. whisk sabayon lightly until completely cool.
  4. Whip cream in another medium steel bowl until soft peaks start to form.
  5. Slowly add sabayon to the whipped cream and fold together.
  6. Cover and refrigerate.
  7. Puree 3/4 cup berries with 2 tablespoons sugar and remaining 1 tablespoon fruit wine in food processor.
  8. Pour puree into large bowl and stir in remaining whole berries until well-coated.
  9. Cut and arrange 3 thin triangle-shaped cake slices on a plate.
  10. Spoon berry mixture over cake.
  11. Top with sabayon and fresh mint leaf.
  12. One serving contains the following: Calories 361;
  13. Total Fat 19g;
  14. Cholesterol 188mg;
  15. Sodium 133mg;
  16. Total Carbohydrates 44g;
  17. Protein 5g.
  18. High in Vitamin C.