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Fruit sabayon

A sabayon is a natural emulsion of barely coagulated egg proteins, sweeetened or not, with a liquid, often a fine wine.
This being said, it can be either sweet or savoury.  The liquid can be either alcoholic or aqueous (watery, like fruit juice for example).
The recipe depicts an archetypical sabayon, where the eggs have been sweetened with caster sugar, and the liquid used is a sparkling white.  
Time needed 30’ preparation, 15’ baking.

Ingredients for two persons

  • 3 egg yolks
  • 50 g caster sugar (1.75 oz)
  • 10 cl (0.4 cup) cream (French cuisine should always use full fat cream) or 5 cl milk
  • 10 cl sparkling white or better:
  • Champagne or Vouvray
  • any choice of seasonable fruit (e.g.  red berries mix (frozen ok, just take them out earlier), 1 banana per person, apple, pear, mango, cherries, rhubarb, etc . . .
  • Vanilla flavour

Preparation

In a big metal bowl, whip the yolks and sugar until white (electric whip welcome).
Add the cream.
Add the vanilla flavour.

Now prepare a bain-marie saucepan.
bain marie is a way of heating a preparation.
It takes a saucepan with just an inch of boiling water, and a metal bowl over the saucepan, which diameter is greater than the saucepan’s, so that the bowl is heated by the vapour of the water boiling underneath.  If you can afford it, a copper bowl (or inner saucepan) is the best, as it assures a consistent temperature throughout the contents.

Prepare the oven at 160 C (320 F), or the grill but only if it’s gas.

While the bain-marie water is being heated, let’s prepare a bed of seasonable fruit in two crème brûlée dishes (see picture above). Any choice of seasonable or frozen or can fruit will be ok, but remember, fresh fruit is better. Simply dice or slice pieces of fruit depending on their shape. Also, a good idea is to fry sliced bananas and diced rhubarb (skin peeled off) in a pan, greased with butter.

When the water is boiling, just cover the saucepan with the bowl with the egg preparation, and whip gently in 8s and never stops until finished.
The preparation will swell.
When it’s doubled volume, add the wine little by little; never stop whipping in 8s in the meantime.
A variety of wines are compatible with sabayon.   Liquor-like white wine and sparkling are usually ok.
Champagne is the best, but is a bit expensive . . .

Stay a couple of minutes more, until it really swells, then pour this sabayon preparation over the beds of fruit, and put the dishes in the hot oven.
Grill for 5’, or until the colour is similar to the one in the picture above.
Serve warm.

Hint: Since peeling and dicing/slicing the fruit is a bit long, this is a step you can do in the morning, or prior to your dinner.
You really need some time as the sabayon will be served warm.

Serving suggestion

To be served warm, with biscuits or a tart.

It’s ok to re-heat leftover sabayon the next day, if done in oven.
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created 18 July 2011
revised 15 March 2017 by
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