Strawberry brunoise in a dessert-wine sabayon


Strawberry brunoise in a dessert-wine sabayon
This is a very simple recipe, but the result is absolutely delicious (as long as it's strawberry season, of course): morsels of really ripe strawberries in a sabayon made with sweet white wine.
26 K 3/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: August 19th 2020
For 4 people, you will need:
  • 1 strawberries 500 g strawberries
  • 2 lemon ½ lemon
  • 3 sweet white wine 6 tablespoons sweet white wine
  • 4 sabayon 400 g sabayon
  • Total weight: 1,055 grams

Change to the quantities for:
Times for this recipe
Preparation: 25 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 - 10 min.
Strawberry brunoise in a dessert-wine sabayon
Prepare 500 g strawberries: remove the stalks and cut each one into 4 ("brunoise" means diced).

Put into a bowl and drizzle the juice of ½ lemon over, then mix.

Set aside.

Stage 2 - 10 min.
Strawberry brunoise in a dessert-wine sabayon
Prepare 400 g sabayon with 6 tablespoons sweet white wine, then take off the bain-marie.

Stage 3 - 2 min.
Strawberry brunoise in a dessert-wine sabayon
Divide the strawberries out into little individual dishes.

Stage 4 - 2 min.
Strawberry brunoise in a dessert-wine sabayon
Pour a generous amount of sabayon over and serve immediately.
Remarks
You can use a fortified wine such as Macvin du Jura or Banyuls instead of the dessert wine.

Do choose your strawberries with care. They should be fully in season, of course, but use a slightly sharp variety if possible, such as gariguette, to balance the sweetness of the sabayon.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %230 RDI=20 %50 RDI=8 %1,500 RDI=80 %6,300 RDI: 80 %
Per 100 g3 RDI=1 %20 RDI=2 %4 RDI=1 %140 RDI=7 %600 RDI: 7 %
Per person8 RDI=3 %60 RDI=5 %10 RDI=2 %380 RDI=20 %1,580 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: Sulfites, egg, Gluten
How much will it cost?
  • For 4 people : 5.55 €
  • Per person : 1.40 €

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)
Other recipes you may also like
How to prepare egg glaze
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
October 17th 2018306 K4.3 2 min.
Little lime tarts
Little lime tarts
With this very quick recipe, you can make little tarts that are nothing like those you find in the shops.
October 10th 2021125 K4.3 40 min.
Mushroom tart
Mushroom tart
Puff pastry, cream and mushroom "duxelle" are the perfect combination to create an elegant savoury tart with a crisp, flaky base.
May 10th 202328 K 55 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
July 27th 2013493 K5 50 min.
Chocolate madeleines
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee.
March 10th 2019303 K3.8 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page