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.
279 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: Fresh fruit in sabayon, Strawberry brunoise in a dessert-wine sabayon, ... See them all 2
Caster sugar
Like these other recipes: Caramelised walnuts, Choux pastry (pâte à choux), Chocolate cream, Crème brulée, Citrus syrup, ... See them all 366
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 2018372 K5 1 hour 25 min.
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes". May 30th 2020350 K4.7 20 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016475 K4.4 7 min.
How to prepare romanesco
Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe. January 17th 2013681 K 23 30 min.
Warm broccoli and Tuna Salad
In this recipe, the broccoli is served only just cooked and still warm with tuna, chopped shallot and cherry tomatoes in a good vinaigrette dressing. March 3rd 201675 K4 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
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.