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.
266 K 3.8/5 (47 reviews)
50 min.
Easy
4 people
3 IngredientsLast modified on: February 21th 2011
For 4 people, you will need:
200 g soft fruit
50 g 
300 ml 
Times for this recipe
Preparation: 15 min.
Cooking: 35 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 200 RDI=20 % | 40 RDI=6 % | 1,250 RDI=60 % | 5,220 RDI: 60 % |
| Per 100 g | 3 RDI=1 % | 40 RDI=3 % | 7 RDI=1 % | 230 RDI=10 % | 950 RDI: 10 % |
| Per person | 5 RDI=2 % | 50 RDI=5 % | 9 RDI=1 % | 310 RDI=20 % | 1,310 RDI: 20 % |
How much will it cost?
- For 4 people : 3.30 €
- Per person : 0.85 €
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)
Sabayon
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, ... See them all 2
Caster sugar
Like these other recipes: Elsa's Comtoise galette, Warm apple feuillantines, Blackcurrant liqueur, Hazelnut and orange cake, Pavlova, ... See them all 357
Other recipes you may also like
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.February 21th 2011522 K 44.3 25 min.
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.March 29th 2020336 K3.8 1 hour
Sesame cookies
These soft little cookies have a double whammy of sesame flavour from toasted seeds combined with a little sesame oil.December 30th 201975 K 2 hours 60 min.
Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.November 6th 201979 K5 10 days 50 min.
Chard and potato gratin
All of the chard leaves (greens and stalk) will be used in this recipe. They are first boiled, then layered with sliced potatoes and topped with a bechamel sauce.June 10th 202048 K 1 hour 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.