Part II of the Fruit Bar Post: No Christmas brunch would be complete without a fruit bar. A few simple ingredients laid out with flair and served with dipping cremes will leave your guests impressed and feeling special. For good reason, filled with beauty, wonderful aroma, and the healthy aspect of an otherwise heavy breakfast I find myself being pulled to the fruit more than anything else on the buffet. Two of my favorite dipping cremes to serve with fruit is champagne sabayon and cheesecake crème.
Now let’s make the Champagne Sabayon. Pull out a double boiler and get the water started to boil in the bottom pan. Fill just up to the top pan. You do not want the water to touch the top pan when assembled. If you do not have a double boiler, no problem. Use a saucepan and a metal bowl that has a rim large enough to fit the saucepan.
In the top pan, away from the stove, whisk 6 egg yolks and 1 cup sugar until slightly thickened and light-yellow in color.
Add 3/4 cup champagne, 1 vanilla bean scraping the vanilla beans into the sauce first. Toss in the pod for additional flavor while cooking. Whisk to blend. Place the top pan over the water assembling the double boiler.
Whisk over heat constantly until thickened and frothy, about 20 minutes. Remove from heat and discard the vanilla pod. Continue to whisk while cooling at least 2 minutes.
Serve over fruit. Today I am dividing 3 1/2 cups of blueberries between 6 stemmed glasses. You can substitute any berry: strawberry, raspberry, or a combination of all three. Garnish with whipped topping and/or mint and serve immediately.
Again, feel free to downsize the fancy factor and serve berries in a bowl with sabayon served on top. I enjoy the presentation and believe the visual arrangement is as important as the taste. (And sometimes I can trick my kids into eating things they would otherwise push aside. Eye candy is a powerful tool! 😉) – Ella💙
- 6 egg yolks
- 1 cup sugar
- 3/4 cup champagne or sparkling grape
- 1 vanilla bean, split lengthwise
- 3 1/2 cups berries of your choice: strawberry, blackberry, blueberry
- Whipped topping for garnish
- Mint leaves for garnish
Using a double boiler: Remove the top pan and set aside. Add enough water to fill the bottom pan without touching the top pan when in place. Boil water over medium-high heat reducing heat to medium when water reaches a slow simmer.
In the top boiler whisk the egg yolks and sugar until slightly thickened and light-yellow in color. Add the champagne. Scrape the vanilla bean seeds into the egg mixture. Toss in the pods. Whisk to blend, then place the pan into position over the bottom pan.
Whisk over heat constantly. Cook until thickened and frothy, about 20 minutes.
Remove the sabayon from the heat and discard the vanilla pod. Continue to whisk off heat for another 2 minutes, or until the mixture has cooled.
Divide the blueberries between 6 stemmed glasses. Pour the Sabayon over the berries. Garnish with whipped topping and/or mint and serve immediately.