Mojo Sabayon in a Brazilnut-Phyllo Basket with Strawberry-Guava Hot Pepper Coulis
The “mojo” in the sabayon is sour (“mojo”) orange juice. The recipe combines orange juice and lemon juice to obtain the flavor; if you can find sour orange juice, substitute 3/4 cup sour orange juice for the orange and lemon juices below. The bright citrus flavor of the “sabayon” is raised to another power by the addition of serrano chilies to the sauce.
Ingredients
- Sabayon
- Egg Yolks - 5
- Orange Juice - 1/2 cup, fresh
- Lemon Juice - 1/4 cup, fresh
- Grand Marnier - 2 tablespoons (alt.other orange-flavored liqueur)
- Heavy (whipping) cream - 2 cups
- Confectioner’s Sugar - 6 tablespoons
- Phyllo Baskets
- Phyllo Dough - 4 sheets
- Unsalted Butter - 1 cup, melted and cooled to room temperature
- Sugar - 1/4 cup
- Brazilnuts - 1/2 cup, coarsely ground
- Sauce
- Strawberries - 1 pint, hulled
- Guava Jelly - 1/4 cup
- Sugar - 1/2 cup
- Water - 2 tablespoons serrano chilies
- Serrano Chilies - 2, seeded, deribbed, and coarsely chopped
- Garnish
- Chocolate Sauce (see Basics) - 1/2 cup
- Strawberries - 1/2 pint, hulled and sliced in half
- Kiwis - 2, peeled and sliced
- Banana - 1, peeled and cut into discs
- Raspberries - 1/2 cup
- Zest of 1 orange
- Mint - 8 sprigs
- Confectioner’s sugar for dusting
Instructions
To make the sabayon: Place the egg yolks, orange and lemon juice, and Grand Marnier in the top of a double boiler over barely simmering water and whisk for 5 to 8 minutes, until thickened to soft peaks. Remove from heat and chill for 1 hour in the refrigerator.
Beat the cream until soft peaks form, sprinkle in the sugar, and continue beating until firm peaks form. Add a large spoonful of whipped cream to the egg mixture and gently stir it in with a whisk to soften the egg mixture, then fold in the remaining whipped cream. Chill the sabayon overnight in the refrigerator.
To make the baskets: Preheat the oven to 400 F. Butter a muffin pan. Spread a sheet of phyllo dough on a work surface and brush with butter. Combine the sugar and brazilnuts and sprinkle over the phyllo. Top with another sheet of phyllo and sprinkle with sugar and nuts. Repeat twice more, ending with a sheet of phyllo brushed with butter only. Cut the phyllo into 8 squares and press the squares gently into the muffin pan. Bake 8 to 10 minutes, until golden. Let cool, then remove from the pan.
To make the sauce: Put the ingredients in a saucepan and bring to a boil over medium heat; reduce the heat to medium-low and simmer for 15 minutes. Remove from heat, puree in a food processor or blender until smooth, and strain through a fine-meshed sieve into a bowl. Set aside to cool.
To serve: Fill each plate with a spoonful of sauce. Place a phyllo basket on each plate and fill with scoops of sabayon. Drizzle chocolate sauce over the sabayon. Garnish with fresh fruit, orange zest, and a mint sprig. Dust the entire plate with confectioner’s sugar.
