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
8 people
3 IngredientsLast modified on: February 21th 2011
For 8 people, you will need:
14.1 oz soft fruit
3.5 oz 
1 lb + 5.1 oz 
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 14.1 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 3.5 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 1 lb + 5.1 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 | 40 RDI=20 % | 410 RDI=40 % | 80 RDI=10 % | 2,490 RDI=130 % | 10,440 RDI: 130 % |
| 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 8 people : 6.55 €
- 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: Coffee custard, Brioche royale, Black sesame flan, Mini palmiers, Cannelés, ... See them all 352
Other recipes you may also like
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013277 K4.6 1 hour 45 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020314 K5 2 hours 25 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021337 K5 50 min.
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.December 19th 2014299 K4.6 14 hours 6 min.
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.February 5th 2015412 K4.4 2 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.