Recipe: Sabayon with blackberries

Name: Sabayon with blackberries
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 17.75 oz (500 g) wild blackberries (or other red fruits, strawberries, raspberries, blackcurrants); 5 free-range egg yolks; 5.75 oz (160 g) caster sugar; 0.8 cup (20 cl) Jurançon (or Cadillac, or Sauternes, or a late harvest wine)

By chef patrick Asfaux 5/5 (1 review)

Recipe Sabayon with blackberries - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 10 min

Cook 15 min

Total 25 min

Sabayon is an egg and sugar mixture whisked over a bain-marie that puffs up in just a few minutes. Here we pour it hot over fresh blackberries, then a quick blast under the grill: the surface turns golden, the fruit stays crisp underneath. Fast and spectacular.

Ingredients

17.75 oz (500 g) wild blackberries (or other red fruits, strawberries, raspberries, blackcurrants)
5 free-range egg yolks
5.75 oz (160 g) caster sugar
0.8 cup (20 cl) Jurançon (or Cadillac, or Sauternes, or a late harvest wine)

Step-by-step directions

1 Put your egg yolks and sugar in a heatproof bowl, mix well with a whisk, then slowly add the Jurançon.

2 Set a saucepan half-filled with water on the heat so that the bottom of your bowl can rest in it (bain-marie). When the water is hot, place your bowl over it and whisk. At first it will seem liquid, but gradually the mixture will thicken. When you can draw a figure 8 with the whisk, remove your sabayon and continue to whisk it for 3 minutes away from the heat and the bain-marie.

3 Turn on your grill setting in the oven.

4 Prepare your plates with red fruits well scattered, then just before serving coat your fruit with your sabayon and pop under the oven grill for a few seconds (it happens very quickly). Serve with, for example, tuiles, grape biscuits or langues de chat. Keep this sabayon recipe as a base because all year round you can change the theme, for example apples, pears, apricots, walnuts, etc. This gratinéed sabayon with blackberries will always be much appreciated by your guests.

A chef's advice

Pour your sabayon while still warm over the blackberries, not cooled down. The temperature contrast makes all the difference: cold fruit, warm mousse, then the grill seals it all in 30 seconds. Keep this base: it works with any seasonal fruit. Even in the depths of winter with poached pears.