Saturday, July 16, 2011

Dessert = Blueberry Fritters + Passion Fruit Sabayon

for the fritters:
Serves 8

what you need:
Eggs, 1 each
Sugar, 1/2 oz
Un-oaked Chardonnay, 3 oz
Apple Cider, 3 oz
Lemon Zest, blanched, ¼ oz
Fleur de Sel, pinch
All-Purpose Flour, sifted, 6 oz
Blueberries, fresh, cleaned 10 oz 
Confectioner's Sugar, 1/4 cup
how you make it:
1. Combine the egg and sugar in a mixing bowl and lightly whip to combine and dissolve the sugar.
2. Add the chardonnay, apple cider, fleur de sel and lemon zest.
3. Add the flour and whisk gently until the mixture is smooth with no lumps.
4. At the last minute, gently fold in the blueberries.
5. Scoop 2 ounces of batter for each fritter into the a 350°F deep fryer. Fry the fritters until they are golden brown, remove and allow them to drain on paper towels.
6. Serve the fritters with passion fruit sabayon and confectioner's sugar.

for the sabayon:
what you need:
Egg yolks, 3 each
Sugar, 2 1/2 oz
Prosecco or other light white wine, 1 1/2 oz
Heavy cream, whipped to soft peaks, 2 1/2 oz
Passion Fruit Puree, 2 oz
how you make it:
1. Warm the egg yolks, sugar and prosecco over a double boiler to 180°F, whisking gently as it heats, being careful not to heat the egg mixture to aggressively so as not to scramble the eggs. If the bowl gets to warm, pull it off for a second and continue whisking. When it has cooled a bit, return it to the heat to reach 180°F. Once it reaches the desired temperature, place it immediately into a mixer.
2. Whip the sabayon until it becomes cool.
3. When the sabayon has cooled, fold in the whipped cream.
4. Fold in the passion fruit puree. Refrigerate until needed.

5. Serve about 2 ounces of the sabayon with each serving of blueberry fritters.