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Sabayon Glacé

5-Minute Chocolate Trifle

This dessert may be made a day ahead, then covered and refrigerated.

1˝ cups medium dry white wine
˝ cup raspberry liqueur
6 egg yolks
2 tablespoons water
˝ cup granulated sugar
1 tablespoon cornstarch
2 cups heavy cream, well chilled
1 teaspoon vanilla
1 pint raspberries, blackberries, strawberries, or blueberries
Mint for garnish

Pour the wine and the raspberry liqueur into a saucepan; bring to a boil and lower heat, letting it simmer for 5 minutes.  Meanwhile, combine the egg yolks, water, sugar, and cornstarch in the bowl of a mixer and beat at medium-high speed until the mixture forms a ribbon.  Use the low speed of the mixer while pouring in the hot wine and liqueur mixture.  Return the mixture to the saucepan and set over low heat, stirring continuously with a whisk until mixture thickens to whipped cream consistency.  Remove the pan from the heat.  Pour custard into a bowl.  Place in the refrigerator to chill for about 3 hours, stirring from time to time to prevent a skin from forming.

Combine the well-chilled cream with vanilla in a chilled mixing bowl and beat at medium speed for 1 to 2 minutes, then increase the speed and beat for another 3 to 4 minutes, until the cream begins to thicken.  It should be a little firmer.  Do not over-beat or the cream may turn into butter.  Still beating, incorporate the cold wine custard and beat for about 3 minutes, until the mixture is homogeneous and very light in texture, like a mousse.  Serve in 6 chilled dessert dishes.  Garnish with raspberries (or berries of choice) and a sprig of mint.  Cover and refrigerate.  Serves 6. 

Recipe by Maison Lacour, Baton Rouge

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