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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