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.
261K 3.8/5 based on 47 reviews
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Last modified on: February 21th 2011

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For 4 people, you will need:

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Times for this recipe
Preparation: 13 min.
Cooking: 33 min.
All in all: 46 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 8 %200 20 %40 6 %1,250 60 %5,220 60 %
Per 100 g3 1 %40 3 %7 1 %230 10 %950 10 %
Per person5 2 %50 5 %9 1 %310 20 %1,310 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 €

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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)
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