Serves: Makes 8 servings
- ¾ cup heavy cream
- 6 large egg yolks
- ¼ cup honey
- ¾ cup muscat wine
- 2 pints mixed berries (such as blueberries, raspberries, blackberries, and strawberries)
- Superfine sugar
- To make the sabayon, in a bowl, whisk the cream until soft peaks form. Cover and refrigerate.
- Have ready a large bowl of ice water. In the top pan of a double boiler, using a whisk or a handheld mixer fitted with beaters, whip together the egg yolks and honey until pale. Set over the lower pan of simmering water, making sure the top pan remains above, not touching, the water. (Or use a heatproof bowl that fits snugly in the top of a saucepan of simmering water, again with the bottom of the bowl not touching the water.) Whip until the mixture is light and thick, about 3 minutes. Add the wine gradually, whisking constantly, then continue to whisk until the mixture is pale, thick, fluffy, and about doubled in volume, about 10 minutes. Do not let the mixture get too hot or the eggs can scramble.
- Place the top pan of the double boiler in the bowl of ice water to chill the mixture quickly. Whisk the mixture occasionally to cool it faster. When cool, fold in the whipped cream. Cover and refrigerate until needed; you can make the sabayon up to 6 hours ahead.
- Put the berries in a large bowl, slicing the strawberries first, if using. Add superfine sugar to taste and a splash of brandy to heighten the flavor. Toss and let stand for about 15 minutes to draw out some juices.
- To serve, divide the berries evenly among footed compote dishes or balloon wineglasses. Top each portion with a generous dollop of the sabayon. Serve immediately.