This is the perfect light dessert to be served after a nice wine dinner and goes with just about everything.
SERVES : 8
Place 8 glass plates in the freezer, make sure they are dry so they do not stick together.
Mixed berries
1 qt of Local blueberries washed and drained
2 pints of raspberries washed and drained
1 qt of driscoll straberries quartered (use local if in season)
2 T of confectioners sugar
1 T of cinnamon
6 fresh mint leaves chopped fine
After everything is washed and drained mix together and let sit in the fridge
Whipped cream
1 cup of fresh whipped cream do not use light cream
Sabayon
2 egg yolks
1 T sugar
2 caps or just a sprinkle with you thumb over the top of a bottle or Grand Marnier or some orange orange liqueur.
In a bowl make a double boiler over a pot of boiling water,whisk 2 egg yolks,sugar and Liqueur, until you can see streaks and the mixture is frothy then while still whisking, place the mixture on top of the double boiler until it thickens after it thickens take it off the double boiler and continue to whisk. When the mixture comes to room temperature fold in the whip cream with a rubber spatula then stir. Mixture will be able to stand on it’s own.
Service
Place your 8 glass plates on a counter
add a nice spoonfull to each plate
then top with the sabayon on each one
serve immdiately
can also be served with melted white chocolate 
Thank you can’t wait to try this and will of course endorse you!! Question is Grand Marnier or Orange Liquor are then your two choices?? Sabayon then is a froth of egg yolks over the double boiler and then whip cream folded in…….question how long does this last in ref before serving or should it be done right away?? oh it can stand on it’s own you say at room temp or ref?? But can this be done in the beginning of the evening as part of the prep is my point? Nice will play!!
And OMG what a beautiful kitchen!!! Now that’s a good client!!! hee hee Hey can you do a blog on your Creme Bruelle? (if you ever want to of course!!) Thanks for sharing Pete! pw
Hello Chef Piper! I like the Grand Marnier because in my earlier days it made great shots!! Thankfully those days are over! Getting back to the Sabayon, you can only let it stand (imho) for about 30 min because I like to have some body and stand up on it’s own. Yes I love crem brulee but we are going into pumkin season and it’s time for pumkin crem brulee don’t you think?
Watched Chef Peter work and I think he needs a syndicated television show.
The plate as canvas displays his masterpieces created in the medium of local, farm fresh, “slow food.” He who wants the bragging rights to print Chef Peter Cooke’s name on the invitations to his party, should book early. Organic, healthy and delicious come together in perfect harmony orchestrated by this seasoned, inspired Chef. As “artiste en résidence” Chef Peter is disarmingly enchanting, at once accessible; genuinely sincere in his desire to please the host. Yet, his efficient precision in the perfecting details is the most comforting aspect of the pleasure of hiring him. From the planning, shopping, and preparation to his “leave no trace behind” orders in cleaning all work areas, hosts and guests alike will only remember the “to -die-for” decadence of the best meal they ever had.