This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
282 K 3.8/5 (47 reviews)515498
Last modified on: February 21th 2011
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 for this recipe
Preparation
15 min.
Cooking
35 min.
All in all
50 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 - ⌛ 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).
Keeping: To eat right now.
Source: Home made.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 3 g RDI=6 % | 36 g RDI=14 % | 7 g RDI=10 % | 226 kcal RDI=11 % | 949 kJ RDI=11 % |
| Per person | 5 g RDI=8 % | 50 g RDI=19 % | 9 g RDI=13 % | 311 kcal RDI=16 % | 1,305 kJ RDI=16 % |
| Whole recipe | 21 g RDI=32 % | 203 g RDI=77 % | 39 g RDI=53 % | 1,247 kcal RDI=62 % | 5,221 kJ RDI=62 % |
How much will it cost?
For 4 people
3.30 €
Per person
0.85 €
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)
Sabayon
You can get more informations, or check-out other recipes which use it, for example: Strawberry brunoise in a dessert-wine sabayonFresh fruit in sabayon See them all 2 (2)
Caster sugar
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-05-03
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.