Best Orange Champagne Sabayon Recipes
CHOCOLATE TRUFFLE PIE WITH ORANGE-CHAMPAGNE SABAYON AND STRAWBERRIES
Provided by Diane Rossen Worthington
Categories Champagne Microwave Mixer Chocolate Egg Dessert Passover High Fiber Strawberry Orange Kosher Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For truffle pie:
- Preheat oven to 350°F. Coat 9-inch glass pie dish with margarine. Whisk first 3 ingredients in small bowl. Combine 1 pound chocolate and 6 tablespoons margarine in large microwave-safe bowl.
- Microwave in 20-to 30-second intervals until smooth, stirring often. Set aside to cool.
- Beat eggs in large bowl 1 minute. Add sugar and vanilla. Beat until thick and pale yellow, 3 to 4 minutes. Beat in orange peel, then chocolate mixture. Reduce speed to low; beat in dry ingredients. Transfer batter to pie dish; place on rimmed baking sheet.
- Place baking sheet with pie in oven. Bake pie until cracked on top and tester inserted into center comes out with moist crumbs attached, 45 to 50 minutes. Cool to room temperature (center will fall).
- Combine 1 ounce chopped chocolate and 1 tablespoon margarine in microwave-safe bowl. Microwave in 15-second intervals until glaze is smooth, stirring often.
- Drizzle glaze over pie. Sprinkle with almonds. DO AHEAD: Can be made 1 day ahead. Chill until cold. Tent with foil; chill.
- For strawberries:
- Toss berries, sugar, and orange peel in medium bowl to blend. Chill until ready to serve, up to 4 hours.
- Cut pie into wedges; place on plates. Serve with strawberries and sabayon.
CHOCOLATE TRUFFLE PIE WITH ORANGE-CHAMPAGNE SABAYON AND STRAWBERRIES
Steps:
- truffle pie Preheat oven to 350°F. Coat 9-inch glass pie dish with margarine. Whisk first 3 ingredients in small bowl. Combine 1 pound chocolate and 6 tablespoons margarine in large microwave-safe bowl. Microwave in 20- to 30-second intervals until smooth, stirring often. Set aside to cool. Beat eggs in large bowl 1 minute. Add sugar and vanilla. Beat until thick and pale yellow, 3 to 4 minutes. Beat in orange peel, then chocolate mixture. Reduce speed to low; beat in dry ingredients. Transfer batter to pie dish; place on rimmed baking sheet. Place baking sheet with pie in oven. Bake pie until cracked on top and tester inserted into center comes out with moist crumbs attached, 45 to 50 minutes. Cool to room temperature (center will fall). Combine 1 ounce chopped chocolate and 1 tablespoon margarine in microwave- safe bowl. Microwave in 15-second intervals until glaze is smooth, stirring often. Drizzle glaze over pie. Sprinkle with almonds. DO AHEAD Can be made 1 day ahead. Chill until cold. Tent with foil; chill. strawberries Toss berries, sugar, and orange peel in medium bowl to blend. Chill until ready to serve, up to 4 hours. Cut pie into wedges; place on plates. Serve with strawberries and sabayon.
ORANGE-CHAMPAGNE SABAYON
Provided by Diane Rossen Worthington
Time 20m
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Whisk egg yolks, sugar, orange peel, and pinch of salt in medium metal bowl until well blended. Gradually whisk in champagne. Place bowl over saucepan of gently boiling water (do not let bottom of bowl touch water); whisk constantly until custard is thick and instant-read thermometer registers 170°F, about 4 minutes.
- Place bowl in larger bowl of ice and water. Whisk until sabayon is cool, 4 to 5 minutes. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
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