|
|
|
|
|
|
|
|
WHEN
Saturday, 8:30 a.m. to 12:30 p.m.
May 24th - October 25th
WHERE
8282 Forsyth Boulevard
(West parking lot of Straub's Market)
|
|
|
|
|
| White Chocolate Sabayon with Caramelized Peaches & Fresh Blackberries |
|
|
By Chef Jeff Riedel, Students Joseph Smothers and Drew Cress
Serves 4
|
|
|
• 2 cups Fresh Blackberries
• 4 ea. Fresh Peaches
• 1-1/2 cup Sugar
• 6 ea. Eggs
• 1 oz. Marsala Wine
• 2 oz. Godiva White Chocolate Liquor
- Wash Blackberries and peaches. Dry peaches with a cloth and slice into wedges, lay peaches on a cookie sheet or sheet pan, sprinkle generously with sugar. Place in 500* broiler for 15-20 seconds till sugar is caramelized. A kitchen torch can be used to get the same effect. Set aside to cool.
- In a stainless steal bowl, separate egg yolks. Discard whites. Add ½ cup sugar and whisk. Place bowl over a pot of boiling water and continue whisking till yolks double in volume and become shinny. This should take 5-7 min. Remove from heat, and add Marsala wine and 1oz Godiva liquor. Stir till incorporated.
- In a champagne flute of wine glass, place 1 tbsp of egg mixture. Toss blackberries on remaining liquor and fill glasses ½ way up with blackberries. Place another tbsp of egg mixture on top of blackberries. Garnish with 3 wedges of the caramelized peaches and chill.
|
|
|
|
|
|
|
|
