Best 9 Fresh Berry Medly With Grand Marnier Sabayon Recipes

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Prepare to tantalize your taste buds with a delectable journey into the realm of culinary artistry. In this article, we embark on a delectable quest to discover the ultimate recipe for "Fresh Berry Medley with Grand Marnier Sabayon," a dessert that harmonizes the vibrant flavors of fresh berries with the rich, creamy indulgence of sabayon, enhanced by the aromatic essence of Grand Marnier. Join us as we unravel the secrets of creating this masterpiece, transforming simple ingredients into an extraordinary symphony of flavors that will leave you craving for more.

Let's cook with our recipes!

ZABAGLIONE WITH FRESH BERRIES



Zabaglione with Fresh Berries image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

8 egg yolks
1/2 cup sugar
1 cup dry Marsala
1/2 pint raspberries
1/2 pint black or blueberries

Steps:

  • In a copper pan with a rounded bottom, whisk together the yolks and sugar. Set the pan over simmering (not boiling) water or directly over a low flame, if you dare, and continue to whisk while you cook it until thick and pale yellow. Add the wine gradually as you whisk and continue to cook until light and fluffy, about 4 to 6 minutes. Divide the berries among 4 stemmed glasses and pour the hot zabaglione over them.

SIMPLE FRESH BERRY WITH GRAND MARNIER SAUCE



Simple Fresh Berry With Grand Marnier Sauce image

In this dessert sauce recipe, fresh blueberries, strawberries, and raspberries are combined with orange liqueur for a truly delicious treat.

Provided by Peggy Trowbridge Filippone

Categories     Dessert

Time 5m

Number Of Ingredients 3

2 pints mixed berries (blueberries, strawberries, and/or raspberries, rinsed and air dried and stemmed if using strawberries) ( divided )
4 to 6 tablespoons sugar
2 tablespoons orange liqueur (Cointreau, Triple Sec , or Grand Marnier)*

Steps:

  • Gather the ingredients.
  • Put 1 pint of the mixed berries in a medium bowl. Using a pastry cutter , fork, or potato masher, coarsely mash berries.
  • Purée remaining berries with 4 tablespoons sugar in a food processor fitted with a steel blade.
  • Mix puréed berries with mashed berries along with orange liqueur.
  • Taste and adjust flavor, adding more sugar if necessary.
  • Let the berry sauce stand at room temperature to allow the flavors to blend for at least 30 minutes. The sauce can also be prepared ahead, covered, and refrigerated for up to 4 hours before serving.
  • Enjoy! Recipe Source: " The Perfect Recipe " by Pam Anderson (Houghton Mifflin) Reprinted with permission. As Executive Editor of Cook's Illustrated, Pam Anderson made a name for herself in the food world. She has since authored seven cookbooks, including "The Perfect Recipe," a cookbook dedicated to the everyday home cook. The cookbook has over 150 recipes with dozens of step-by-step illustrations and tons of helpful tips.

Nutrition Facts : Calories 159 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 6 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 29 g, Fat 1 g, ServingSize 2 1/2 to 3 cups (serves up to 4), UnsaturatedFat 0 g

BERRIES WITH WARM SHERRY SABAYON



Berries with Warm Sherry Sabayon image

Sherry is used to coat fresh berries, then mixed into a rich sabayon for a decadent topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

5 tablespoons sugar
1/3 cup plus 2 tablespoons dry sherry
1 pint mixed berries, such as blueberries, raspberries, and strawberries, hulled and quartered if necessary (Choose the ripest and sweetest berries available.)
3 large egg yolks

Steps:

  • Sprinkle 2 tablespoons sugar and 2 tablespoons sherry over berries; let stand, tossing gently once or twice, for about 30 minutes.
  • Combine remaining 3 tablespoons sugar, 1/3 cup sherry, and egg yolks in a small bowl; whisk together. Set bowl over pan of simmering water, and continue whisking until tripled in volume, frothy, and warm to the touch, 6 to 8 minutes. Serve berries and sabayon together.

BERRIES WITH SABAYON



Berries With Sabayon image

A creamy like sauce over berries. This will make a perfect summer dessert. Sounds very easy to make and the photo on the magazine looks divine. From Canadian Living Issue June 09.

Provided by daisygrl64

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups strawberries, hulled and quartered
1 cup raspberries
1/4 cup slivered almonds, lightly toasted (optional)
4 egg yolks
1/2 cup dry marsala, white wine (or fruity, such as Riesling)
1/4 cup sugar

Steps:

  • combine strawberries and raspberries in a bowl.
  • divide among 6 dessert goblets or dish, set aside.
  • To Make Sabayon:.
  • In large heatproof bowl over saucepan of gently simmering (not boiling) water, whisk together egg yolks, Marsala and sugar until thick enough to mound softly on spoon (5 to 7 minutes).
  • spoon over fruit, sprinkle with almonds if using.

Nutrition Facts : Calories 107.6, Fat 3, SaturatedFat 1, Cholesterol 125.9, Sodium 6.6, Carbohydrate 15.4, Fiber 2.3, Sugar 11.7, Protein 2.2

FRESH BERRY MEDLY WITH GRAND MARNIER SABAYON



FRESH BERRY MEDLY WITH GRAND MARNIER SABAYON image

Categories     Berry     Dessert     Freeze/Chill     Quick & Easy

Yield 6 servings

Number Of Ingredients 5

6 egg yolks
1/3 cup sugar
1/2 oz Grand Marnier
Fresh Berries (Blackberry, Raspberry, Strawbery or Blueberry
small container Cool Whip(non Dairy)

Steps:

  • IN a double boiler over boiling water whip egg yolks with sugar. Whip 3-4 minutes unitl Sabayon fluffs and starts to form peaks. Add Grand Marnier (to taste, it should flavor but not overpower the custard) IN a cold mixing bowl fold custard with cool whip and the3 chill well. Alternate layers of Sabayon and berries in parfait glass and garnish top with sliced berries/

LEMON SABAYON WITH FRESH WILD BERRIES



Lemon Sabayon with Fresh Wild Berries image

Provided by Tyler Florence

Categories     dessert

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

6 egg yolks
1/2 cup light brown sugar
3 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup Marsala
1 cup water, as needed
4 cups mixed berries of your choice (blackberries, blueberries, raspberries, strawberries, boysenberries)
Powdered sugar, for dusting
Fresh mint leaves, for garnish

Steps:

  • Combine yolks and sugar in a mixing bowl and whisk until the color turns slightly pale. Set a pot of water over medium heat and place the mixing bowl over the pot of hot water to create a double-boiler. Continue to whisk over the medium-low heat until the mixture begins to thicken (the temperature should reach 160 degrees F) then add the lemon juice and zest. Continue to cook for 1 to 2 minutes until it thickens up again and then add the Marsala. Continue to cook while whisking until the mixture has thickened but is light and creamy, about 7 to 8 minutes, thinning with water as needed to achieve a soup-like texture. Serve in a bowl over fresh berries, dust with powdered sugar and garnish with fresh mint.
  • *This recipe has been altered from what was shown on air based upon the testing done by the Food Network Kitchens.

QUICK FRUIT MEDLEY



Quick Fruit Medley image

Whenever I take this eye-catching fruit salad to a party or gathering, people ask for the recipe. I like to use dark sweet cherries and blueberries to give this blend its distinctive flavor. -Julie Sterchi, Jackson, Missouri

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 9

1 can (20 ounces) pineapple chunks, undrained
1 can (11 ounces) mandarin oranges, drained or 2 medium navel oranges, peeled and chopped
1 large red apple, cubed
1 cup sliced fresh strawberries
1 cup halved seedless red grapes
3 kiwifruit, peeled and sliced
1 cup fresh or frozen blueberries
1 cup fresh or canned pitted dark sweet cherries
2 medium firm bananas, sliced

Steps:

  • In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE



Fresh Fruit With Creamy Grand Marnier Sauce image

This is just to die for!! I've never served this without someone wanting the recipe, but more than that, they want to take leftovers home! (That's why I always make a double batch!). It's a simple make-ahead sauce and can be used for dessert or breakfast. It's a great presentation when served in a wine or martini glass. I got this recipe from Bon Appetit magazine in 1995.

Provided by lazyme

Categories     Breakfast

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 7

10 ounces cream cheese, room temperature
1 cup sour cream
1/2 cup powdered sugar
6 tablespoons powdered sugar
1/2 cup whipping cream
2 tablespoons Grand Marnier (I usually double this)
8 cups fresh fruit

Steps:

  • Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth.
  • Taste and add more Grand Marnier, if desired.
  • Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
  • Divide fruit among 8 stemmed goblets.
  • Top with sauce and serve.
  • Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.

BUTTERMILK PANNA COTTA WITH BERRIES AND VANILLA SABAYON



Buttermilk Panna Cotta with Berries and Vanilla Sabayon image

Categories     Liqueur     Milk/Cream     Mixer     Egg     Dessert     Blackberry     Blueberry     Raspberry     Strawberry     Chill     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

For panna cotta
3/4 teaspoon powdered unflavored gelatin (1/4-ounce envelope)
1/2 cup heavy cream
1/4 cup sugar
1 vanilla bean, split lengthwise
1 cup well-shaken buttermilk
For panna cotta
1/2 cup heavy cream
3 large egg yolks
2 tablespoons sugar
2 tablespoons sweet dessert wine, such as sauterne
1 tablespoon orange liqueur such as Grand Marnier
To serve
1/2 cup mixed fresh berries such as blackberries, blueberries, and raspberries
1/4 cup fresh strawberries, hulled and quartered
Special Equipment
4 (4- to 6-ounce) ramekins, kitchen blowtorch (optional)

Steps:

  • Make panna cotta
  • In small bowl, sprinkle gelatin over 3 tablespoons water. Let stand until gelatin softens, about 1 minute.
  • In heavy, medium saucepan over moderate heat, whisk together cream and sugar. Scrape in seeds from vanilla bean; add bean. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in gelatin and buttermilk. Strain through fine-mesh sieve into medium, nonreactive bowl, discarding vanilla bean. Cover surface with plastic wrap and let rest at room temperature 15 minutes.
  • Divide mixture among ramekins and refrigerate until set, at least 8 hours or overnight.
  • Make sabayon
  • In medium bowl, using electric mixer or whisk, beat cream until stiff peaks form.
  • In large nonreactive metal bowl, using electric mixer or whisk, whisk together egg yolks and sugar until light and pale yellow, about 1 minute. Set bowl over saucepan of barely simmering water and whisk in wine. Cook, whisking constantly and being careful not to let mixture steam, until mixture thickens and instant-read thermometer inserted into center registers 140°F, about 5 minutes.
  • Remove bowl from saucepan and continue to whisk until mixture cools, 2 to 3 minutes. Fold in orange liqueur, then gently fold in whipped cream.
  • To assemble and serve
  • Using thin sharp knife, cut around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. Repeat to unmold remaining panna cottas.
  • Arrange berries atop and around each panna cotta and spoon sabayon over berries. If desired, use kitchen blowtorch to lightly brown sabayon and serve immediately.

Tips:

  • For the freshest berries, shop at a farmers market or pick your own.
  • If you can't find fresh berries, frozen berries will work just as well.
  • Be sure to wash the berries thoroughly before using them.
  • To make the sabayon, use a heatproof bowl set over a saucepan of simmering water.
  • Whisk the egg yolks and sugar constantly until the mixture is thick and pale yellow.
  • Stir in the Grand Marnier and continue whisking until the sabayon is smooth and creamy.
  • Serve the berry medley with the sabayon immediately.

Conclusion:

This fresh berry medley with Grand Marnier sabayon is a delicious and elegant dessert that is perfect for any occasion. The combination of sweet berries and creamy sabayon is sure to please everyone at your table. With just a few simple ingredients, you can create a dessert that is both beautiful and delicious.

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