Striped Bass And Sabayon

Main Course And Dessert From Chef Christopher Lee

(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.