Chocolate Sabayon With Fresh Peaches
serves 4
This ultra-rich variant on the already far from everyday sabayon is a delight with all sorts of fresh fruits and berries. Without chocolate this is an all-purpose sabayon. The alcohol can be changed to suit your taste. (A little extra kirsch can be sprinkled on the fruit.)
This recipe is part of the Barbara Kafka Dessert Anthology.
1 ounce unsweetened chocolate
4 egg yolks
1/4 cup sugar
1 tablespoon Kirsch
1/2 cup heavy cream
2 large or 3 medium ripe peaches, pitted, peeled and cut into wedges
prep: 25 minutes
total: 25 minutes
2 saucepans
large, stainless steel bowl
whisk
mixing bowls
1. Melt the chocolate in a small saucepan over low heat, stirring often. When melted, remove from heat.
2. Have ready a large stainless steel bowl which will fit over a separate saucepan so there is a 4- to 6-inch space between the bottom of the pan and the bottom of the bowl. Pour 2 inches of water into the pan and bring it to a simmer over moderate heat.
3. Meanwhile, beat the egg yolks in the bowl with the sugar until combined.
4. Place the bowl over the simmering water and whisk until the yolks are tepid, about 1 1/2 minutes. Stir in the melted chocolate and Kirsch and continue whisking for another 30 to 60 seconds until the mixture is thick and you can see the bottom of the bowl as you whisk. Pour immediately into a small bowl to cool. Cool for 5 to 10 minutes.
5. In a separate bowl, whip the cream until soft peaks form. Stir some of the cream into the chocolate mixture to lighten it. Fold in the remaining cream just until mixed.
6. Chill until ready to serve. To serve, place the peach wedges in a bowl and spoon the sabayon over.
