Day Twenty

The Head of Everything proudly explained, "In Frahnce, we hav a compeetitshun for evrheething. Eef you whant to nou eef you ahre zee best pastrhee chef, zhere is a compeetishun. Eef you whant to nou eff you ahre zee best plumur, zhere is a compeetishun - ahnd zo on, ahnd zo on. Zhis is because zee French ahre zee mhost competeetive peepul in zee wurld. Whee zimply must be zhe best."

The French prepare themselves for these ridiculous competitions by attending school, for years and years, where they perfect a select skill. In fact, completion of these rigorous programs is required if one wants to make a living - licenses are only granted to those who successfully graduate.

For the culinary world, these schooling requirements are a gift. France is the only country in the world where one can walk into a bread bakery (or a "Boulangere") and be absolutely certain they are purchasing bread made by a master. The same goes for a pastry shop (or "Pattissiere"), a veal, lamb and beef butcher shop (or "Bouchererie") and a pork butcher shop (or "Charcuterie"). Apparently you will be hard pressed to find an American style bakery in France since the owner would need both a baking (4 years) and a pastry (another 4 years) degree. Remarkable, isn't it? Do you want to be a doctor - or a pastry/bread maker?

Today we made one of the best desserts yet - LES FRUITES AU SABAYON. Eating fresh, un-creamed, un-sugared, un-buttered fruit was an incredible break from the assault of heavy concoctions we've endured over the last few weeks. Not only is this yummy, its easy and something different.

LES FRUITES AU SABAYON
Ingredients
Fresh Fruit (berries, melon, and tropical fruits work well)
4 egg yolks
3/4 c. sugar
1/2 c. heavy cream (it is inescapable)
1/2 c. sherry or marsala wine (I used rum, so use your imagination here)

Methods
-Combine the sugar and wine in a small saucepan - bring to a boil until lots of foam appears and a simple syrup begins to form
-Whisk the egg yolks at high speed in a mixer fitted with a whisk attachment
-When the yolks are light in color, whisk in the hot syrup mixture
-Be careful to pour the syrup into the mixing bowl slowly and so it hits the side of the bowl (if poured directly into the moving whisk, it will cool quickly and crystallize)
-Whip heavy cream until stiff
-Fold whipped cream into yolk/syrup mixture
-Spoon the sabayon over the fresh fruit - be generous
-Put the sabayon coated fruit under the broiler (or use a blowtorch) until sabayon is browned
-Serve immediately