SUMMER BERRY SABAYON WITH VANILLA POUND CAKE

SEVILLE QUARTER 130 E. GOVERNMENT ST. PENSACOLA, FL 434-6211 | BRANDON MELTON

Vanilla Pound Cake:

1 cup + 1 Tbsp. unsalted butter, room temperature

2 cups + 1 Tbsp. all purpose flour

1 cup sugar

4 large eggs

2 tsp. vanilla extract

½ tsp. salt

 

Preheat oven to 350 degrees. Butter and flour a 6 cup loaf pan with a 1 Tbsp. butter

and 1 Tbsp. flour. Using an electric mixer on high speed, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and salt. Return to mixer on low and gradually add flour, beating just until combined (do not overmix.)  Pour into a loaf pan and place into oven for about an hour or until toothpick inserted into center comes out clean. Remove from oven and let rest in pan for 15 minutes. Remove cake from pan and cool on wire rack. Cut cake into small cubes and place into the bottom of a martini glass or dish to serve.

 

Berry Mixture:

1 cup fresh blueberries

1 cup fresh sliced strawberries

1 cup fresh raspberries

Rinse berries and place on paper towels to dry.

 

Grand Marnier Sabayon:

6 egg yolks

1 cup Grand Marnier

1/3 cup sugar

Mix together ingredients in a medium mixing bowl on a simmering double boiler. Whip the mixture with a whisk for 8-10 minutes until volume has tripled and is thick and frothy. Drape the Sabayon over the berries and pound cake.

 

Vanilla Bean Cream:

2 cups heavy cream

½ cup confectioners sugar

2 vanilla bean seeds

Place all ingredients into bowl of mixer and mix on a medium setting until medium soft peaks start to form. Spoon over Sabayon, berries and cake. Serves 6-8