Strawberry brunoise in a dessert-wine sabayon


Strawberry brunoise in a dessert-wine sabayon
This is a very simple recipe, but the result is absolutely delicious (as long as it's strawberry season, of course): morsels of really ripe strawberries in a sabayon made with sweet white wine.
41 K 3/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: August 19th 2020
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:
  • 1 strawberries 500 g strawberries
  • 2 lemon ½ lemon
  • 3 sweet white wine 6 tablespoons sweet white wine
  • 4 sabayon 400 g sabayon
  • Total weight: 1,055 grams

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 25 min.
When should you start or finish this recipe?
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 - ⌛ 10 min.
Strawberry brunoise in a dessert-wine sabayon : Stage 1
Prepare 500 g strawberries: remove the stalks and cut each one into 4 ("brunoise" means diced).

Put into a bowl and drizzle the juice of ½ lemon over, then mix.

Set aside.

Stage 2 - ⌛ 10 min.
Strawberry brunoise in a dessert-wine sabayon : Stage 2
Prepare 400 g sabayon with 6 tablespoons sweet white wine, then take off the bain-marie.

Stage 3 - ⌛ 2 min.
Strawberry brunoise in a dessert-wine sabayon : Stage 3
Divide the strawberries out into little individual dishes.

Stage 4 - ⌛ 2 min.
Strawberry brunoise in a dessert-wine sabayon : Stage 4
Pour a generous amount of sabayon over and serve immediately.
Remarks
You can use a fortified wine such as Macvin du Jura or Banyuls instead of the dessert wine.

Do choose your strawberries with care. They should be fully in season, of course, but use a slightly sharp variety if possible, such as gariguette, to balance the sweetness of the sabayon.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %230 RDI=20 %50 RDI=8 %1,500 RDI=80 %6,300 RDI: 80 %
Per 100 g3 RDI=1 %20 RDI=2 %4 RDI=1 %140 RDI=7 %600 RDI: 7 %
Per person8 RDI=3 %60 RDI=5 %10 RDI=2 %380 RDI=20 %1,580 RDI: 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
Possible allergens in this recipe: Sulfites, egg, Gluten
How much will it cost?
  • For 4 people : 5.55 €
  • Per person : 1.40 €

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)
Other recipes you may also like
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it.
February 15th 2016480 K4.4 7 min.
Pistachio powder or paste
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13th 2010401 K 154 50 min.
Stewed plums
Stewed plums
Quick and simple, stewed plums can also be spread like jam.
June 27th 2010487 K2.6 40 min.
Light Broccoli Soup
Light Broccoli Soup
This soup is simple and light but tasty, made with a delicate vegetable stock and broccoli.
December 16th 201580 K4.6 30 min.
Vanilla sugar
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.
August 12th 2018444 K 15 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 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.

Back to top of page