½ cup heavy cream
10 large egg yolks
6 tablespoons sugar
1 cup Moscato d’Asti or other sparkling wine
1 teaspoon grated lemon zest
1 cup sliced fresh cantaloupe
1 cup sliced fresh green melon
1 cup halved fresh strawberries
Fresh orange sections (2 oranges)
4 ounces Cabot Private Stock Cheddar, Cabot Sharp Cheddar, Cabot New York Vintage Cheddar, finely grated (about 1 cup)
WHIP cream to stiff peaks in a bowl; cover and refrigerate.
WHISK together yolks and sugar in large metal or glass bowl until well combined. Gradually whisk in wine. Set bowl over pan of barely simmering water and whisk vigorously and constantly until sauce has tripled in volume, is thick and fluffy, and falls in thick ribbon when whisk is lifted, about 10 minutes.
SET bowl with sabayon in bowl of ice water; continue whisking until sabayon is cool, about 6 minutes. Whisk in lemon zest, then fold in chilled whipped cream. Cover and refrigerate until ready to serve.
ARRANGE fruits in circle on individual serving plates. Cover each with about ½ cup of sabayon and sprinkle with cheese. Broil for 1 to 2 minutes or until golden.
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