Sabayon is the French term for zabaglione, the frothy Italian dessert made of egg yolks and wine. It was a great day when I discovered that it could be frozen and scooped like ice cream without being churned in an ice cream maker. Because of the less-than-shy wine flavor, it holds its place in a bowl of fruit soup, especially one made with intensely flavored blood oranges.

　　

Ingredients

makes about 1 quart (1 liter) frozen sabayon; 8 servings

　　

Frozen sabayon

4 large egg yolks

　　3/4 cup (180 ml) sweet white dessert wine, such as Muscat, Sauternes, or late-harvest Riesling

　　1/2 cup (100 g) sugar

　　1 cup (250 ml) heavy cream

　　A few drops of lemon juice

　　

Blood orange soup

2 cups (500 ml) freshly squeezed orange juice

　　1/4 cup (50 g) sugar

　　4 teaspoons light rum or orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec

　　6 blood oranges, peeled and sliced

　　2 navel oranges, peeled and sliced

　　12 to 16 fresh mint leaves

　　

Step 1

To make the frozen sabayon, in a large heatproof bowl, whisk together the egg yolks, wine, and the 1/2 cup (100 g) sugar. Set the bowl over a saucepan of simmering water and whisk vigorously and constantly. The mixture will first become frothy, then as you continue to whisk, it will turn thick and creamy. When the mixture holds its shape when you lift the whisk, remove the bowl from the heat. Set the bowl over a larger bowl of ice water and whisk gently for 1 minute. Leave the bowl over the ice water bath.

　　

Step 2

In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium speed until it holds soft peaks. Fold the whipped cream into the sabayon along with the lemon juice. Transfer the mixture to a shallow container, cover, and freeze until firm, at least 8 hours, preferably overnight.

　　

Step 3

To make the soup, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice with the 1/4 cup (50 g) sugar, stirring until the sugar completely dissolves. Pour into a bowl and add the remaining orange juice and the rum or orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.

　　

Step 4

To serve, divide the blood orange segments among 8 shallow chilled serving bowls and ladle the chilled soup over the orange segments. Chop the mint leaves, scatter them over the bowls, and place a scoop of the frozen sabayon in the center of each.

　　

Variation

Step 5

Sliced fresh pineapple, sliced kumquats, or any flavorful berries are nice additions to the soup.

　　

tip

Step 6

Be sure to chill the soup bowls well in advance of serving.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.