Summer fruits with sabayon
Preparation time: 10 mins
Cooking time: 3-5 mins
600g mixed trimmed summer fruits (hull the strawberries)
2 egg yolks
100ml champagne (or sparkling wine)
50 ml elderflower cordial
1 tbsp caster sugar
1 Make sure you have 4 nice glasses or bowls to serve the fruits and sabayon in. Then fill a saucepan half-full with water over medium heat and bring to a simmer.
2 Place all the sabayon ingredients in a medium stainless steel bowl and whisk until well combined. Place the bowl over the saucepan and continue to whisk until the sauce is thick and doubled in volume, 3 to 5 minutes. The sauce should be thick enough so that it will support a ribbon of sauce trailing off the end of the spoon when lifted.
3 Then pop the fruit into the glasses and spoon some of the sabayon over each one and serve. I love to glaze the top with a blow torch as well, but this is optional.
Bottlegreen elderflower season recipes by Sophie Michell