1,492 easy and fully explained recipes, with +66K photos and 78 videos

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.

268 K 3.8/5 (47 reviews)

50 min.

Easy

3.25 €

4 people

3 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (380×) I made it (354×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 4 people, you will need:

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

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

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.

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.

Stage 4 - 30 min.

At the last minute, make 300 g 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	20 RDI=8 %	200 RDI=20 %	40 RDI=6 %	1,250 RDI=60 %	5,220 RDI: 60 %
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 %

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 Change to a man

Possible allergens in this recipe: egg, Sulfites, Gluten

How much will it cost?

For 4 people : 3.30 €
Per person : 0.85 €

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)

Sabayon

You can get more informations, or check-out other recipes which use it, for example: Strawberry brunoise in a dessert-wine sabayon, Fresh fruit in sabayon, ... See them all 2

Caster sugar

Like these other recipes: Apple confectioner's custard, Citrus tart, Tea and white chocolate biscuits, Prune Far, Apple macaronade, ... See them all 361

Other recipes you may also like

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8^th 2020338 K5 1 hour 15 min.

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1^st 2025293 K 24.5 3 hours 8 min.

Note: We'll never share your e-mail address with anyone else.