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2000s Recipes + Menus

Sabayon Lingonberry Mousse

  • Active Time:45 min
  • Start to Finish:2 3/4 hr
February 2004
Lingonberries grow wild in forests all over Scandinavia—they have a tartness similar to cranberries but with an earthy, pinelike undertone.
  • 2 1/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)
  • 1/4 cup cold water
  • 10 large egg yolks
  • 1/2 cup plus 2 tablespoons sugar
  • 3 tablespoons brandy
  • 1/8 teaspoon salt
  • 2 1/4 cups chilled heavy cream
  • 2 cups lingonberry sauce or preserves (from two 14-oz jars), stirred
  • Special equipment:

    an instant-read thermometer
  • Garnish:

    whipped cream and lingonberry sauce or preserves
  • Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Cook over low heat, stirring, until gelatin is dissolved, about 1 minute, then remove from heat.
  • Beat together yolks, sugar, brandy, salt, and 1/4 cup cream in a metal bowl with a handheld electric mixer at medium-high speed until combined well. Set bowl over a saucepan of simmering water and cook mixture, beating constantly at medium-high speed, until very thick and registers 160°F on thermometer, 10 to 12 minutes. Remove bowl from heat, then beat in gelatin mixture until just combined. Cool sabayon 5 minutes.
  • Beat remaining 2 cups cream with cleaned beaters until it just holds stiff peaks. Stir one fourth of whipped cream into sabayon to lighten, then fold in remaining cream gently but thoroughly.
  • Spoon layers of mousse and lingonberry sauce alternately into 8 (6- to 8-ounce) stemmed glasses and chill, covered, until set, at least 2 hours.
Cooks' notes: Mousse can be chilled up to 1 day. Lingonberry sauce or preserves available at specialty foods shops and some supermarkets.