4 to 6 cups fresh berries (blueberry, black raspberry, red raspberry, or blackberry)
6 egg yolks
cup superfine sugar
1/3cup ice wine
Fill a 4-quart sauce pan half full with water and set on low heat. Place large metal mixing bowl on top. Add ice wine to mixing bowl. Whisk constantly while adding egg yolks. Continue whisking while adding sugar. Whisk until mixture reaches 131 degrees (8 to 10 minutes). The mixture should have a light ribbon consistency. Pour sabayon equally over fresh berries and garnish with fresh basil or mint.
Yield: 4 to 6 servings
Source: Chef Michael Bulkowski, Revolver restaurant, Findlay