Frozen Sabayon with Blood Orange Soup

Name: Frozen Sabayon with Blood Orange Soup
Yield: makes about 1 quart (1 liter) frozen sabayon; 8 servings
Ingredients: 4 large egg yolks; 3/4 cup (180 ml) sweet white dessert wine, such as Muscat, Sauternes, or late-harvest Riesling; 1/2 cup (100 g) sugar; 1 cup (250 ml) heavy cream; A few drops of lemon juice; 2 cups (500 ml) freshly squeezed orange juice; 1/4 cup (50 g) sugar; 4 teaspoons light rum or orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec; 6 blood oranges, peeled and sliced; 2 navel oranges, peeled and sliced; 12 to 16 fresh mint leaves

December 9, 2011

Sabayon is the French term for zabaglione, the frothy Italian dessert made of egg yolks and wine. It was a great day when I discovered that it could be frozen and scooped like ice cream without being churned in an ice cream maker. Because of the less-than-shy wine flavor, it holds its place in a bowl of fruit soup, especially one made with intensely flavored blood oranges.

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