Light, delicious and exquisitely creamy, this delicious summer fruits with elderflower sabayon is a gorgeous weekend dessert.
Serves 4
Cooking time: 3-5 mins
What You’ll Need:
- 600g mixed trimmed summer fruits (hull the strawberries)
- 2 egg yolks
- 100ml champagne (or sparkling wine)
- 50 ml elderflower cordial
- 1 tbsp caster sugar
What To Do:
- 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.
- 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.
- Pop the fruit into the glasses and spoon some of the sabayon over each one and serve.
- Optional: Glaze the top with a blow torch for a nice finish.
Recipe from Sophie Michell, www.bottlegreendrinks.com.