Cooking-ez.com

1,030 easy and fully explained recipes, with 12,532 photos and 77 videos

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.
209,6623.9/5 for 27 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 4 people, you will need:

Change those ingredients 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.
Keeping: To eat right now.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

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).

Nutritional information

% 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?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

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, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Panna cotta, Breton sablé biscuit dough, Tarte Normande, Comtoise apple charlotte, Peach and verbena feuilleté, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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 email 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