Soft fruits in sabayon

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 200 g soft fruit
• 2 50 g caster sugar
• 3 300 ml sabayon
• Total weight: 550 grams

Times:

Preparation	Cooking	Start to finish
15 min.	35 min.	50 min.

Step by step recipe

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.
2	Put 50 g caster sugar in a non-stick frying pan on high heat, tip fruit on top, stir gently.
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.
4	At the last minute, make 300 ml sabayon.
5	Fill a dessert plate or a small dish with a layer of semi-cooked fruits.
6	Cover with sabayon.
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).

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