Warm sabayon with glazed plums and raspberries
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
The classic Italian dessert, sabayon, is a delicate, warm custard made with egg yolk and white wine, served with fruit. This recipe pairs the sabayon with roasted plums in a delicious, sticky glaze and fresh raspberries. Serve in bowls or glasses. An elegant dessert to complete a festive dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup light brown sugar
- 2 tablespoons unsalted butter
- 450 g ripe firm plums, halved and pitted
- 2 cups of raspberries
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup chardonnay
- A pinch of fine salt
We recommend
Recipes with similar ingredients: cream, eggs, white wine, brown sugar, plums, raspberry
Cooking the dish according to the recipe:
- In a large skillet over medium heat, heat the sugar and butter. Stir for about 2 minutes. Add the plums and cook until softened and coated with syrup, 8-10 minutes.
Remove from heat, add raspberries. - Pour about 2.5 cm of water into a saucepan and bring to a boil over medium-high heat.
- Meanwhile, prepare the sabayon:
In a heatproof bowl that can be placed over the saucepan so it doesn't touch the water, whisk the egg yolks and sugar with a large whisk, scraping down the sides of the bowl. Add the wine and salt and whisk until foamy. - Place the bowl over the saucepan and continue whisking constantly in a circular motion until the eggs form a thick ribbon, 4 to 6 minutes.
- Remove from the double boiler and continue whisking to cool slightly. Serve the fruit warm in shallow bowls or small ramekins with a dollop of sabayon.
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