Strawberry brunoise in a dessert-wine sabayon
This is a very simple recipe, but the result is absolutely delicious (as long as it's strawberry season, of course): morsels of really ripe strawberries in a sabayon made with sweet white wine.
20K 3/5 based on 1 reviews
Last modified on: August 19th 2020
Keywords for this recipe:
1 kg 500 g strawberries
2 
18 tablespoons sweet white wine
1 kg 200 g 
How long will it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 24 min. | 24 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Stage 2 - 10 min.
Prepare 1 kg 200 g sabayon with 18 tablespoons sweet white wine, then take off the bain-marie.
Stage 3 - 2 min.
Divide the strawberries out into little individual dishes.
Stage 4 - 2 min.
Pour a generous amount of sabayon over and serve immediately.
Remarks
You can use a fortified wine such as Macvin du Jura or Banyuls instead of the dessert wine.
Do choose your strawberries with care. They should be fully in season, of course, but use a slightly sharp variety if possible, such as gariguette, to balance the sweetness of the sabayon.
Do choose your strawberries with care. They should be fully in season, of course, but use a slightly sharp variety if possible, such as gariguette, to balance the sweetness of the sabayon.
Keeping
Should be eaten immediately.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,085 Kcal or 12,916 Kj | 65 gr | 484 gr | 96 gr |
| 154 % | 25 % | 46 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 97 Kcal or 406 Kj | 2 gr | 15 gr | 3 gr |
| 5 % | 1 % | 1 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 257 Kcal or 1,076 Kj | 5 gr | 40 gr | 8 gr |
| 13 % | 2 % | 4 % | 1 % |
How much will it cost?
- For 12 people : 16.56 €
- Per person : 1.38 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Strawberries: You can check-out other recipes which use it, like for example: Strawberry sorbet, You should not soak strawberries in water, Strawberry-mint sorbet, Quick Strawberry Millefeuille, Strawberries with mint and cream, ... All |
 | Sabayon: You can get more informations, or check-out other recipes which use it, for example: Soft fruits in sabayon, Fresh fruit in sabayon, ... All |
 | Sweet white wine: You can check-out other recipes which use it, like for example: How to succeed in making sabayon (syllabub), ... All |
 | Lemon: You can get more informations, or check-out other recipes which use it, for example: Raw beetroot mousse with walnuts, Amandier (gluten-free almond cake), Pear tart with almond cream, Escalope of veal in a cream sauce, Tahitian salad, ... All |
Other recipes you may also like
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).442K 25 44 min. January 23th 2022
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.735K3.5 8 min. February 21th 2011
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.236K 24.6 2 hours 45 min. May 10th 2023
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.295K 15 1 hour 23 min. October 13th 2010
How to break a chocolate bar into small pieces
Most of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly.152K3 1 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-06-09)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.