Living room toast with Schramsberg Brut Rosé
Living room toast with Schramsberg Brut Rosé

Fresh Baked Berries with Schramsberg Brut Rosé Zabaione and Texas Pecan Brittle

Serve with Schramsberg Crémant Demi-Sec

Ingredients

Schramsberg Brut Rosé Zabaione Sauce

  • 1 large egg yolk
  • 4 tablespoons sugar
  • 1⁄2 cup Schramsberg Brut Rosé / Crémant

Texas Pecan Brittle

  • 1 cup sugar
  • 1 cup toasted, sliced Texas Pecans

Dessert

  • 1 cup each – fresh ripe blueberries, strawberries, blackberries, raspberries

Preparation

Schramsberg Brut Rosé Zabaione Sauce

  • Place all items in a metal bowl. Whip with a wire whip over a double boiler until mixture doubles in size.
  • Once doubled, take this mixture and fold in a 1⁄2 cup half whipped cream.

Texas Pecan Brittle

  • Heat sugar in a metal saute pan until light caramel is formed.
  • On a baking sheet with toasted pecans, pore over the caramel sauce and let cool.
  • Crack lightly by hand.

Dessert

  • Inspect and clean all berries to be used.
  • Place the fresh berries in an oven safe ceramic baking dish. Top with prepared Zabaione Sauce.
  • Cook at 500 until lightly brown on top. Remove from oven.
  • Top with powdered sugar and the prepared Texas Pecan brittle. Serve while hot.

 

Submitted by Jason W. Campbell, Chef, 111 Forks Steakhouse, Camp Schramsberg 2004

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