Red Fruit Sabayon

Serves: 6

Edit

Update

Cancel

Total Time: 75

Prep Time: 50

Cook Time: 25

• 425 gram(s) can pitted cherries in syrup
• 175 gram(s) each raspberries and blackcurrants
• 1 large egg, plus 3 large egg yolks
• 125 gram(s) caster sugar
• 100 ml Kirsch
• Raspberries and blackberries to decorate
• Ground cinnamon for dusting

Method

1. Drain the cherries, reserving the syrup, then place in a pan with the raspberries, blackcurrants and 100ml (4fl oz) syrup. Bring to the boil and bubble until syrupy.
2. Whisk egg, egg yolks, sugar and Kirsch over a pan of simmering water for 10-15min or until the mixture is very thick, frothy and holds its shape (see Cook's Tip).
3. Spoon the fruit and juice into glasses, then ladle the warm sabayon over. Decorate with berries, dust with cinnamon and serve.
4. SERVE WITH... Italian biscotti.
5. PREPARE AHEAD Up to one day ahead, complete step 1 of the recipe, cover and chill. Up to 1hr ahead, complete step 2. TO SERVE Whisk the sabayon for 5-10min over the heat, then off the heat until cool for a glossy mixture. Complete the recipe. COOK'S TIP Make sure the bowl doesn't touch the water or the mixture will curdle.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!