Berry Soup with Mascarpone Sabayon

Name: Berry Soup with Mascarpone Sabayon
Yield: 4 servings
Ingredients: 1 lb (450 g) fresh berries (strawberries; raspberries; blueberries; blackberries) hulled; Strawberry purée; 7 oz (210 g) strawberries; 2 oz (60 g) sugar; A few drops of lemon juice; Sabayon; 3 egg yolks; 1 oz (30 g) sugar; 2 tbsp (30 mL) Banyuls or or other alcoholic beverage (Grand Marnier; Cognac; white wine; etc.); 2/3 cup (160 mL) Canadian Mascarpone cheese or 35 % cream; Fresh berries to garnish

This is the Berry Soup with Mascarpone Sabayon recipe.

Prep: 10 min
Cooking: 10 min - 15 min

Yields 4 servings

Ingredients

1 lb (450 g) fresh berries (strawberries, raspberries, blueberries, blackberries) hulled
Strawberry purée
7 oz (210 g) strawberries
2 oz (60 g) sugar
A few drops of lemon juice
Sabayon
3 egg yolks
1 oz (30 g) sugar
2 tbsp (30 mL) Banyuls or or other alcoholic beverage (Grand Marnier, Cognac, white wine, etc.)
2/3 cup (160 mL) Canadian Mascarpone cheese or 35 % cream
Fresh berries to garnish

READY FOR REWARDS?

Preparation

Strawberry purée:

Hull strawberries and purée in blender with sugar. Strain purée to obtain a smooth sauce. Add a few drops of lemon juice.

Sabayon:

Mix egg yolks, sugar and Banyuls in a heatproof bowl. Whisk vigorously over a large saucepan of gently simmering water. Avoid cooking at too high a temperature*. When the mixture is light coloured, smooth and creamy, add Canadian Mascarpone cheese.

Mix berries into strawberry sauce. Place in the centre of plates and pour sabayon around berry mixture. Place plates under broiler for a few seconds until sabayon is barely golden. Decorate with berries.

Jean Soulard, Executive Chef, Le Château Frontenac