Soft fruits in sabayon


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.
275 K 3.8/5 (47 reviews)
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Last modified on: February 21th 2011
For 8 people, you will need:

Change to the quantities for:
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.
Soft fruits in sabayon : Stage 1
Mix 400 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.
Soft fruits in sabayon : Stage 2
Put 100 g caster sugar in a non-stick frying pan on high heat, tip fruit on top, stir gently.

Stage 3 - 2 min.
Soft fruits in sabayon : Stage 3
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.
Soft fruits in sabayon : Stage 4
At the last minute, make 600 ml sabayon.

Stage 5 - 3 min.
Soft fruits in sabayon : Stage 5
Fill a dessert plate or a small dish with a layer of semi-cooked fruits.

Stage 6 - 2 min.
Soft fruits in sabayon : Stage 6
Cover with sabayon.

Stage 7 - 1 min.
Soft fruits in sabayon : Stage 7
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 recipe40 RDI=20 %410 RDI=40 %80 RDI=10 %2,490 RDI=130 %10,440 RDI: 130 %
Per 100 g3 RDI=1 %40 RDI=3 %7 RDI=1 %230 RDI=10 %950 RDI: 10 %
Per person5 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 8 people : 6.55 €
  • 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
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

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