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.
238K 44 3.7
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Last modified on: February 21th 2011

Keywords for this recipe:Small fruitsSoftsSabayonGratin
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.
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Step by step recipe


Stage 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.

Stage 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.

Stage 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.

Stage 4 - 30 min.
Soft fruits in sabayon : Photo of step #4
At the last minute, make 300 ml sabayon.

Stage 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.

Stage 6 - 2 min.
Soft fruits in sabayon : Photo of step #6
Cover with sabayon.

Stage 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).
Keeping
To eat right now.
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).
How much will it cost?
  • For 4 people : 3.25 €
  • Per person : 0.81 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
SabayonSabayon: 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 sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Candied grapefruit peel, Kugelhof for Nanou, Arizona cupcakes, Warm apple feuillantines, Chestnut cake, ... All
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