Recipe: Sabayon with Blackberries

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

By chef patrick Asfaux 5/5 (1 review)

Prep 10 min

Cook 15 min

Total 25 min

Sabayon with blackberries for 6 plates

Ingredients

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

Step-by-step directions

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

2 Place a saucepan half-filled with water on the heat so that the bottom of your bowl can dip in it (water bath), then when the water is hot, place your bowl in it and whisk. At first it will seem liquid to you 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 water bath.

3 Turn on your oven to broil setting.

4 Prepare your 6 plates with your red fruits well scattered, then at the moment of serving coat your fruits with your sabayon then pass for a few seconds under the oven broiler (this goes very quickly).
Serve with for example tuiles, grape wafers or cat tongues.
Keep this sabayon recipe well because all year round we can change the theme for example apples, pears, apricots, walnuts etc.
This gratinéed sabayon with blackberries will always be greatly appreciated by your guests…