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.
263 K 3.8/5 (47 reviews)
50 min.
Easy
2 people
3 IngredientsLast modified on: February 21th 2011
For 2 people, you will need:
3.5 oz soft fruit
0.9 oz 
5.3 oz 
Times for this recipe
Preparation: 15 min.
Cooking: 35 min.
All in all: 50 min.
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Step by step recipe
Stage 1 - 5 min.
Mix 3.5 oz 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 0.9 oz 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 5.3 oz 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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=4 % | 100 RDI=10 % | 20 RDI=3 % | 620 RDI=30 % | 2,610 RDI: 30 % |
| Per 100 g | 3 RDI=1 % | 40 RDI=3 % | 7 RDI=1 % | 230 RDI=10 % | 950 RDI: 10 % |
| Per person | 5 RDI=2 % | 50 RDI=5 % | 9 RDI=1 % | 310 RDI=20 % | 1,310 RDI: 20 % |
How much will it cost?
- For 2 people : 1.65 €
- Per person : 0.85 €
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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)
Sabayon
You can get more informations, or check-out other recipes which use it, for example: Fresh fruit in sabayon, Strawberry brunoise in a dessert-wine sabayon, ... See them all 2
Caster sugar
Like these other recipes: Profiteroles, Nonettes, Quick orange marmalade, Brioche galette, Foie gras cured in salt, ... See them all 352
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