Berries with Orange Sabayon
A Sabayon is a great reminder that the simplest things can often be the most delicious (and sometimes the most unique too!). A Southern-French classic, this egg-based frothy sauce is effortlessly whipped together, yet it makes for a unique and elegant dessert poured over fresh fruits. And with the arrival of Berry season, I wanted to revisit it using orange juice instead of alcohol (for a more affordable and approachable version). A truly simple, early-summer pleasure. Being a French Classic (and traditionally an alcohol-infused dessert), I can see how a…
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 orange (ideally organic)
- 1/3 cup + 1 tbsp sugar (85g)
- 2 eggs (whole)
- 2 egg yolks
- 1/2 cup whipping cream (12cl) 1/4 cup icing sugar (+ a little more for dusting)(25g)
- 500g berries
Instructions
- 1
For the Sabayon:
- 2
Wash, zest and juice the orange – set the juice and zest aside.
- 3
(With an electric beater or by hand) Whip the whipping cream and the icing sugar, until a firm peak forms.
- 4
In a separate bowl (heat-proof bowl), whisk together the eggs, egg yolk, orange juice and zest. Slowly add in the sugar, whisking continuously until the mixture starts to foam.
- 5
Place the bowl into a stove-top bain-marie (double boiler), and keep whisking until the mixture doubles (or even triples) in volume and reaches a creamy consistency (this takes 2 to 3 minutes). Make sure the consistency is creamy enough (it should coat the whisk) as this means the eggs are cooked properly.
- 6
Remove from the heat and keep whisking to bring the sabayon down to room temperature (this takes 3 to 4 additional minutes). Once at room temperature, gently fold in the whipped cream with a rubber spatula.
- 7
For serving:
- 8
Wash and dry the berries. Chop them if needed (ie. strawberries). Scatter them evenly on the bottom of your serving vessels and gently pour the sabayon on top.
- 9
Sprinkle with a light dusting of icing sugar, and place under the broiler for 30 seconds to 2 minutes (depending on the power of your broiler) until you get a light golden hue. If you have a torch blower, this will work great too.
- 10
Serve immediately.