¼ cup packed light brown sugar
¼ cup water
4 large egg yolks
2 tablespoons fruit wine (such as Muscadine)
½ cup chilled whipping cream
24 ounces fresh blueberries (or mixed berries)
2 Tablespoons natural sugar
Fresh mint leaves
1 fresh pound cake loaf
Combine brown sugar, water, egg yolks, and one tablespoon of wine in a medium stainless steel mixing bowl. Place bowl over medium saucepan of simmering water (bowl should not come in contact with the water.) Whisk vigorously until mixture triples in volume and kitchen thermometer registers 160°F (about 4 minutes.) Place bowl inside a larger one filled with ice and water and continue whisking lightly until completely cool.
Whip cream in another medium bowl until soft peaks begin to form. Slowly add the sabayon sauce to the cream and fold together. Cover and refrigerate.
Purée ¾ cup berries with remaining tablespoon of wine in a food processor. Pour purée into a large bowl and stir in the remaining whole berries until well coated.
Cut and arrange three triangle-shaped cake slices on a plate. Spoon berry mixture over cake, top with sabayon sauce and garnish with a mint leaf.
Chef Mark Cross, CMB
(Recipe adapted from “Flavorful Seasons” by Chef Justin Timineri of the Florida Department of Agriculture and Consumer Services)