25 minutes
Fresh Fruit Sabayon by Classic Fine Foods
Serves: 2 PeopleEnjoy this refined summer dessert by Classic Fine Foods. Fresh fruit topped with a rich sabayon made from St. Ewe Rich Yolk Eggs, sugar, and whipped cream. A light yet indulgent recipe to impress at any occasion.
Instructions
- - Step 1Prepare the fruit:
- - Step 2Slice and segment all the fruits. Halve the passion fruit and scoop out the seeds.
- - Step 3Make the sabayon:
- - Step 4Bring a pan of water to a gentle boil.
- - Step 5In a heatproof bowl, add the St. Ewe Rich Yolk® Egg yolks and whisk over the bain-marie.
- - Step 6Gradually add the sugar while whisking continuously until the mixture reaches just above blood temperature (around 50°C).
- - Step 7Softly whip the cream and gently fold it into the sabayon mixture.
- - Step 8Assemble the dish:
- - Step 9Arrange the sliced fruits on a serving plate.
- - Step 10Scatter the passion fruit seeds over the top and zest the orange directly onto the fruit.
- - Step 11Spoon the sabayon over the fruit.
- - Step 12Finish:
- - Step 13Use a blowtorch to caramelise the sabayon until lightly golden.
- - Step 14Serve immediately.
Ingredients
- 7 Rich Yolk Egg
- 100 grams Caster Sugar
- 200 ml Whipping Cream
- 1 Fig
- 1 Peach
- 1 Nectarine
- 1 Strawberries
- 1 Passion Fruit
- 1 Greengage Plum
- 1 Mirabelle Plum
- 1 Orange
