Figs and Sabayon à la Julia Child

Figs and Sabayon à la Julia Child

Celebrating Julia Child’s Birthday
with
Macerated Fresh Black Mission Figs and Marsala/French Vermouth Sabayon
Roasted Hazelnuts, Maldon Sea Salt, Borage

It has been a tradition since the beginning of Taste With The Eyes in 2007, to celebrate and honor Julia Child in the month of August. She passed away eleven years ago today, and her 103rd birthday would have been on Saturday.

With the happy confluence of the call for chilled desserts by my friends at the Food Network, the need for an elegant dessert course for my virtual restaurant – The Borage & Basil Bistro, and the annual tribute to our beloved Chef – it is my sweet pleasure to share Figs and Sabayon à la Julia Child.

Julia Child Tributes

Travel back in time and enjoy French food and revel in its perfection as Julia describes her very first meal in France in 1948. (here)

Sneak into Julia’s kitchen to watch her make the authentic Caesar Salad and Salmon in Papillote in her usual charming and un-fussy manner. (here)

Join Julia and her friends in a beautiful courtyard, seated at a little white table beneath a leafy trellis for a splendid lunch, while they uncover the secret of loup de mer. (here)

Joyeux Anniversaire Julia Child
Joyeux Anniversaire Julia Child

Julia Child
August 15, 1912 – August 13, 2004

“…A careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life changing experience. Such was the case with the Sole Meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since that succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of the table, and of life, are infinite – toujours bon appetit!“

  -Julia Child, My Life In France

Figs and Sabayon à la Julia Child Recipe

Figs and Sabayon à la Julia Child

For the Figs:

  • 1 to 1 1/2 lbs. fresh ripe figs
  • 1 T. sugar
  • 2 t. fresh lemon juice

Slice figs in half or quarters. Sprinkle with sugar and lemon juice. Refrigerate while preparing the sabayon.

Sabayon Recipe from Julia ChildFor the Sabayon:

  • 6 egg yolks
  • 1/2 c. sweet marsala
  • 1/2 c. dry white french vermouth
  • 1/3 c. sugar
  • drops of freshly squeezed lemon juice

Whisk to blend the yolks, marsala, vermouth, and sugar in a stainless steel bowl. Rest the bowl in a saucepan over hot water. Whisk constantly to cook the sauce, until it has a consistency of light whipped cream. Whisk in drops of lemon juice. When thick and foamy, and tripled in volume, remove from heat. Chill by placing the stainless steel bowl in a larger one, partially filled with ice.

Figs and Sabayon à la Julia Child
Julia says, “The trick with sabayon is to heat the sauce close to 180°F, so it thickens beautifully without letting the yolks scramble. When it is fully cooked, driblets of the sauce from the whisk will form a soft, melting ribbon on the surface.”

From Julia and Jacques Cooking at Home by Julia Child and Jacques Pépin

Figs and Sabayon à la Julia Child

Assembly:

  • roasted hazelnuts, chopped
  • flaky sea salt
  • borage blossoms

Spoon the chilled sabayon into clear glass goblets or wine glasses. Arrange the macerated figs in the sauce. Top with hazelnuts, salt, and borage. Makes about 6 servings.

Figs and Sabayon à la Julia Child

To borrow Julia’s words, “It was a morsel of perfection.”

Food Network

featuring

Chilled Desserts

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#SummerSoiree is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summer dishes. You might enjoy taking a peek at other chilled dessert recipes from some fabulous bloggers below… and be sure to follow our very popular Pinterest Board with over 300,000 followers called Let’s Pull Up A Chair!

Figs and Sabayon à la Julia Child

The Hungry Traveler Blog: Banana Coconut Paletas
The Lemon Bowl: Chocolate Peanut Butter Magic Shell
Creative Culinary: Strawberry, Lemon and Basil Sherbet
The Heritage Cook: Grilled Plums and Port Parfaits (Gluten-Free)
TasteBook: Triple Chocolate Mousse Pie
Dishin & Dishes: Peanut Butter Cup Ice Cream
Homemade Delish: Jalapeno and Peach Gelato
Napa Farmhouse 1885: Healthy Chocolate & Greens Fudgsicles
Red or Green: Ice Cream Sandwiches with Frozen Yogurt
The Mom 100: Easy Chocolate Mousse
Taste with the Eyes: Figs and Sabayon à la Julia Child
Healthy Eats: Puddings, Pops and Pies: 7 Desserts Best Served Cold
In Jennie’s Kitchen: Seven Sensational Frozen Treats
FN Dish: 8 Desserts to Check Off Your Frozen-Treat Bucket List

Also on the Menu
at the
Borage & Basil Bistro

The Borage & Basil Bistro, this summer’s virtual restaurant where all the menu items feature fresh snipped herbs, exotic ripe fruits, and/or edible flowers from our garden.

The Borage and Basil Bistro
The Borage & Basil Bistro

Menu

Starter

Santa Barbara Sea Urchin à la Jean-Georges
Black Bread, Butter, Jalapeño, Yuzu, Maldon Salt
recipe here

Salad 

Watermelon Brick, Pomegranate Syrup, Feta, Cucumber
Borage, Basil, Red Onion, Cayenne, Olive Oil, Sprouted Watermelon Seeds
recipe here

Main Course

Filet Mignon, Horseradish-Olive Tapenade
Cannellini Beans, Wilted Spinach & Arugula, Arugula Flowers
recipe here

Dessert 

Macerated Fresh Black Mission Figs and Marsala/French Vermouth Sabayon
Roasted Hazelnuts. Maldon Sea Salt, Borage

15 thoughts on “Figs and Sabayon à la Julia Child”

    1. Thanks Frank – it was fun (and no risk) to open a virtual restaurant inspired by my garden. Nice to hear from you…I pinned your tomato tonnato (brilliant). I will definitely be serving that. Your site is looking fabulous!
      Your old blogging friend,
      Lori Lynn

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