I used to make sabayon as a special in our old restaurant in Yorkshire: it was always popular with customers and sold out in a flash. Sabayons are great because they’re quick and easy desserts to make and you can can tailor them to whatever is in season. As a result they’re a bit of a chef’s secret weapon!
The start of September is one of my favourite times of the year: we’re spoiled with an abundance of great produce both in the shops and the hedgerows. This recipe takes advantage of the late summer / autumn fruits which you can easily buy right now. It’s also a great way of using up a little left-over white wine or fizz in the bottom of a bottle.
Autumn fruit sabayon
For the fruit
- 2 tangerines
- 4 figs
- 1 punnet blackberries
- 2 pears
- 1 punnet blueberries
For the sabayon
- 4 medium egg yolks
- 75g caster sugar
- 150ml white wine (dry is preferred, but this is a good way to use up any white or sparkling wine)
- 150ml lightly whipped double cream
- Spring of mint and icing sugar to garnish
Wash and prepare fruit. Quarter the figs, halve the pears and segment the tangerines. Place to one side at room temperature.
Whisk the egg yolks, sugar and white wine in a metal bowl over a pan of boiling water until the mixture thickens to ribbon stage.
Remove from heat and whisk until cool. Fold in whipped cream, taking care not to over-whisk or the mix will revert to liquid. (Cook’s note: this mix will keep covered in the fridge for up to 5 days)
Place fruit in serving dish and gently top with the sabayon. Garnish with a sprig of mint, dust with icing sugar (optional) and serve.