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June
2007
Recipe
Cherries
Chateaux

Very
occasionally, a recipe defies the rules and this is one. The name
Chateaux has nothing to do with a French castle, but comes from
the Romanian word, ‘Satou’, a version of the fluffy sauce better
known as sabayon. Sabayon is delicious but impractical as it has
to be whisked at the last minute because it separates so easily.
Chateaux, however, keeps for hours and never separates. I like to
use a white wine with a bit of body for this recipe, such as a
Chardonnay or Riesling.
Makes
1 liter/1¾ pints/1 quart sauce, enough to serve 6-8
- 8
egg yolks
-
150g/5½oz/¾ cup sugar
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finely grated zest of 1 small orange or 1 lemon
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500ml/16fl oz/2 cups medium dry white wine
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450g/1lb cherries, pitted
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Beat the egg yolks, sugar and orange or lemon zest in an
electric hand mixer at high speed for 7-8 minutes until pale and
very thick – this will also help to develop the citrus flavor.
Meanwhile, bring the wine just to a boil in a heavy-based pan.
-
With the mixer on low speed, add the hot wine to the egg yolk
mixture. Return the custard to the pan and cook it over low
heat, stirring constantly with a wooden spoon, until it thickens
and lightly coats the back of the spoon, 3-4 minutes. A clear
trail should be left in the custard on the spoon when you draw
your finger over it. Do not let it boil; if it gets too hot or
cooks for too long, it may curdle.
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Pour the custard into a cold bowl set over ice and let it cool,
stirring occasionally. Serve it at room temperature or chilled,
poured over the cherries.
Getting Ahead: Chateaux can be made several hours in advance
and kept covered in the refrigerator. If it separates slightly,
simply whisk it to remix just before serving.
On
the Side: Think of Chateaux as adult egg custard. It marries
happily with many things including cake, berries, and poached
fruit as well as the cherries I suggest here.
In the Glass:
A delicate custard like this cries out for a fine sweet wine such
as a late-picked Riesling, or a French Sauternes if your budget
allows.
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