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.
278 K 3.8/5 (47 reviews)
50 min.
Easy
3.25 €
4 people
3 IngredientsLast 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.
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 (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 % |
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: Nonettes, Coconut sweetcrust pastry, Chocolate and vanilla crème brûlée, Lemon Confectioner's Custard, Caramelized apple and walnut cake, ... See them all 364
Other recipes you may also like
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold. September 7th 2018371 K5 1 hour 25 min.
Angevin plum pâté
The Angevin pie, as its name does not indicate it, is a dessert, a kind of plum pie made with a shortcrust pastry. It is a dessert from the old days, which has crossed the ages while remaining in Anjou (the famous "Loire valley" in France). July 31th 202236 K 1 hour 35 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018437 K 24.3 45 min.
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots.... December 31th 2013269 K4 1 hour 35 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard. February 21th 2011277 K4.1 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.