Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
242K 45 3.8
Last modified on: February 21th 2011
Keywords for this recipe:Small fruitsSoftsSabayonGratinFor 4 people, you will need:
- 1
200 g soft fruit - 2
50 g caster sugar - 3
300 ml sabayon - Total weight: 550 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 13 min. | 33 min. | 46 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 - 5 min.
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.
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.
Stage 2 - 3 min.
Put 50 g caster sugar in a non-stick frying pan on high heat, tip fruit on top, stir gently.
Stage 3 - 2 min.
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.
Remove from heat and set aside.
Stage 4 - 30 min.
At the last minute, make 300 ml sabayon.
Stage 5 - 3 min.
Fill a dessert plate or a small dish with a layer of semi-cooked fruits.
Stage 6 - 2 min.
Cover with sabayon.
Stage 7 - 1 min.
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).
Keeping
To eat right now.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 890 Kcal or 3,726 Kj | 12 gr | 155 gr | 24 gr |
| 45 % | 5 % | 15 % | 4 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 162 Kcal or 678 Kj | 2 gr | 28 gr | 4 gr |
| 8 % | 1 % | 3 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 223 Kcal or 934 Kj | 3 gr | 39 gr | 6 gr |
| 11 % | 1 % | 4 % | 1 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Sabayon: You can get more informations, or check-out other recipes which use it, for example: Fresh fruit in sabayon, Strawberry brunoise in a dessert-wine sabayon, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Breton sablé biscuit dough, Passion fruit jellies, Lemon tart, Peach and verbena feuilleté, ... All |
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