|Preparation||Cooking||Start to finish|
|13 min.||33 min.||46 min.|
|1||Mix 200 g soft fruit of your choice (raspberries, blackcurrants, bluberries, raspberries, currants...). Aim to include at least 3 kinds. You can use frozen fruit.
Wash the fruit quickly under running cold water, drain and dry them on a cloth.
If these fruits are not treated or come from your garden, just rinse very briefly, they will taste better.
|2||Put 50 g caster sugar in a non-stick frying pan on high heat, tip fruit on top, stir gently.||3 min.|
|3||Barely cook the fruit (one or two minutes), just so that sugar melts, mixes with the juice, and coats the fruit.
Remove from heat and set aside.
|4||At the last minute, make 300 ml sabayon.||30 min.|
|5||Fill a dessert plate or a small dish with a layer of semi-cooked fruits.||3 min.|
|6||Cover with sabayon.||2 min.|
|7||You can, if you want, just before serving, "burn" sabayon with a blow lamp, which adds an excellent hint of caramel flavour, but it's not essential.||1 min.|
For 4 people : 3.25 €
Per person : 0.81 €
|Sabayon: You can get more informations, or check-out other recipes which use it, for example: Fresh fruit in sabayon, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Candied grapefruit peel, Vanilla ice cream, Meringues, Rum babas, ... [All]|
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