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.
229,0163.9/5 for 27 ratings
Grade this recipe: Last modified on: February 21th 2011
For 4 people, you will need:
- 0
200 g soft fruit - 1
50 g caster sugar - 2
300 ml sabayon - Total weight: 550 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 13 min. | 33 min. | 46 min. |
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?
Keeping:
To eat right now.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).
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 890 Kcal or 3,726 Kj | 12 gr | 155 gr | 24 gr |
| 45 % | 5 % | 15 % | 4 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 162 Kcal or 678 Kj | 2 gr | 28 gr | 4 gr |
| 8 % | 1 % | 3 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 223 Kcal or 934 Kj | 3 gr | 39 gr | 6 gr |
| 11 % | 1 % | 4 % | 1 % |
How much will it cost?
- For 4 people : 3.25 €
- Per person : 0.81 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Sabayon: You can get more informations, or check-out other recipes which use it, for example: Fresh fruit in sabayon, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with fruit and nuts, Stewed plums, Tarte Normande, Fruit crémeux, Gâteau Basque , ... All |
Other recipes you may also like
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.63,2314.6/5 for 14 ratings 58 min.
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.73,701 14/5 for 1 ratings 40 min.
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...187,691 74.3/5 for 7 ratings 4 hours 38 min.
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.111,1475/5 for 1 ratings 49 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...71,1373.8/5 for 12 ratings 21 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-07-12)
Note: We'll never share your email with anyone else.
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 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.
Post your comment or question