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Decadent Desserts

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A tempting selection of elegant and stylish desserts is beautifully laid out in this full-colour cookbook. Featured amongst the many luscious dessert recipes are informative how-to guides and illustrated step-by-step instructions to challenge every cook's hidden gourmet talents.
Decadent Desserts
Orange Sabayon Blueberry Pie

Orange Sabayon Blueberry Pie      "Orange Sabayon Blueberry Pie" is available in PDF format print friendly version
Sabayon (pronounced sah-bah-YAWN) is the French word for the warm orange froth that is served over this exquisite blueberry pie.
 
All-purpose flour1 1/2 cups375 mL
Icing (confectioner's) sugar1/3 cup75 mL
Butter (or hard margarine), cut up3/4 cup175 mL
 
Egg yolks (large)22
Ice water1 - 2 tbsp.15 - 30 mL
 
BLUEBERRY FILLING
Fresh blueberries (or 10 cups, 2.5 L, frozen, thawed and drained well)6 cups1.5 L
Granulated sugar2/3 cup150 mL
Cornstarch1/4 cup60 mL
Finely grated orange zest1 1/2 tsp.7 mL
Orange juice2 tbsp.30 mL
 
Egg yolk (large), fork-beaten11
Granulated sugar2 tsp.10 mL
 
ORANGE SABAYON
Large eggs22
Egg yolks (large)22
Granulated sugar1 tbsp.15 mL
Orange juice1/4 cup60 mL
Orange-flavoured liqueur (such as Grand Marnier)3 tbsp.50 mL
 
Finely grated orange zest1 1/2 tsp.7 mL
 
Process flour, icing sugar and butter in blender or food processor until consistency of coarse crumbs. Transfer to medium bowl.

Stir in egg yolks and just enough ice water to form a ball. Divide into 2 portions. Cover with plastic wrap. Chill for 30 minutes. Roll out large 1/2 of pastry on lightly floured surface to fit ungreased 9 inch (22 cm) pie plate. Carefully lift pastry and press into bottom and up side of pie plate. Cover with plastic wrap. Chill for 15 minutes. Roll out second 1/2 of pastry to 1/8 inch (3 mm) thickness. Cover.

Blueberry Filling: Combine first 5 ingredients in large bowl. Let stand for 5 minutes. Stir. Turn into shell. Lightly dampen edge of shell with water. Cover with second 1/2 of pastry. Trim and crimp edge to seal.

Brush top and edge of pastry with egg yolk. Sprinkle with second amount of sugar. Cut 5 small slits in pastry to allow steam to escape. Place on baking sheet. Bake on bottom rack in 375°F (190°C) oven for 45 to 50 minutes until golden brown. Serve warm.

Orange Sabayon: Whisk first 5 ingredients in heatproof medium bowl over medium saucepan of simmering water until consistency of thin mayonnaise.

Add orange zest. Whisk until well combined. Makes 1 1/2 cups (375 mL) sabayon. Serve immediately with pie. Serves 8.
 
1 serving: 505 Calories; 23.5 g Total Fat (7 g Mono, 1.4 g Poly, 12.8 g Sat); 238 mg Cholesterol; 66 g Carbohydrate; 4 g Fibre; 7 g Protein; 215 mg Sodium
 
 
 
Reprinted from Decadent Desserts © Company's Coming Publishing Limited

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