NEW YORK, July 16, 2005

Striped Bass And Sabayon

Main Course And Dessert From Chef Christopher Lee

  •  (CBS)

  • In The Spotlight Chef on a Shoestring

    Check out recipes and tips from many chefs who accepted our "Chef on a Shoestring" challenge!

  • News Tools Recipes Galore

    Searching for a new dish? Get cooking with recipes presented on "The Early Show"!

  • Special Report Succulent Summer

    Burgers, dogs, and those lush summer fruits and veggies. Here are some stories to whet your appetite for the season.

(CBS) 
Fresh Blueberries with Granola and Mint Sabayon
Serves 4

Ingredients:
1 pint fresh blueberries
1 cup granola, (any variety you like)
6 mint leaves, sliced
5 egg yolks
1/2 cup heavy cream
2 tbs. sugar

Special Equipment:
Blow torch
2 medium-size stainless mixing bowls
Heat thermometer

Method:
  1. Rinse the blueberries well and remove all stems.

  2. In one bowl, add the cream and sugar. Whip until stiff peaks form, or to a normal whipped cream consistency.

  3. Heat a medium-size pot of water over high heat. Add the yolks to the other mixing bowl and start to whip. When the egg mixture begins to double in volume and turn a canary yellow, finish the sauce by whisking over the boiling water for 1 minute or until the sauce is about 140 degrees.

  4. Allow the sauce to cool and fold in the whipped cream and sliced mint

  5. Divide the blueberries and granola among four bowls. Top with the mint sabayon and burn with the torch until golden brown.


©MMV, CBS Broadcasting Inc. All Rights Reserved.
Share:
  • Share
  • Yahoo! Buzz
  • Mixx

Exclusive Webshow

Mike Huckabee on GOP "rock stars," 2012, health care reform and more. Watch Now

  • MOST POPULAR
Discussed
  1. Lambert: Offering No Apologies

    (477 recent comments)

Latest News
News in Pictures
Scroll Left Scroll Right
Connect with CBS News

Stay connected with the CBS News using your favorite social networks and online news applications: