Soft fruits in sabayon

Step by step recipe:

  1. 5 min.Soft fruits in sabayon : Photo of step #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. 3 min.Soft fruits in sabayon : Photo of step #2
    Put 50 g caster sugar in a non-stick frying pan on high heat, tip fruit on top, stir gently.
  3. 2 min.Soft fruits in sabayon : Photo of step #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. 30 min.Soft fruits in sabayon : Photo of step #4
    At the last minute, make 300 ml sabayon.
  5. 3 min.Soft fruits in sabayon : Photo of step #5
    Fill a dessert plate or a small dish with a layer of semi-cooked fruits.
  6. 2 min.Soft fruits in sabayon : Photo of step #6
    Cover with sabayon.
  7. 1 min.Soft fruits in sabayon : Photo of step #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.

Remarks:

If you're not familiar with sabayon, you can replace it with a real custard (crème anglaise).

Source:

Home made

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