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