Soft fruits in sabayon


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.
256K 47 3.8
Grade this recipe:

Last modified on: February 21th 2011

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart 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.
Soft fruits in sabayon
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.

Stage 2 - 3 min.
Soft fruits in sabayon
Put 50 g caster sugar in a non-stick frying pan on high heat, tip fruit on top, stir gently.

Stage 3 - 2 min.
Soft fruits in sabayon
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.

Stage 4 - 30 min.
Soft fruits in sabayon
At the last minute, make 300 ml sabayon.

Stage 5 - 3 min.
Soft fruits in sabayon
Fill a dessert plate or a small dish with a layer of semi-cooked fruits.

Stage 6 - 2 min.
Soft fruits in sabayon
Cover with sabayon.

Stage 7 - 1 min.
Soft fruits in sabayon
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.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
890 Kcal or 3,726 Kj12 gr155 gr24 gr
45 %5 %15 %4 %
Per 100 g
Energetic valueProteins CarbohydratesFats
162 Kcal or 678 Kj2 gr28 gr4 gr
8 %1 %3 %1 %
Per person
Energetic valueProteins CarbohydratesFats
223 Kcal or 934 Kj3 gr39 gr6 gr
11 %1 %4 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg, Sulfites, Gluten
How much will it cost?
  • For 4 people : 3.25 €
  • Per person : 0.81 €

Change currency:

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)
SabayonSabayon: You can get more informations, or check-out other recipes which use it, for example: Strawberry brunoise in a dessert-wine sabayon, Fresh fruit in sabayon, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Sesame cookies, Croissant dough apples, Ice-cream Vacherin, Chaud-froid of grapefruit, pineapple and lime custard , Choux pastry (pâte à choux), ... All
Other recipes you may also like
Butter cream
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
311K4.6 58 min. October 13th 2010
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
311K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
480K5 49 min. July 27th 2013
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
296K3.8 21 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page