Red Fruit Sabayon using a Thermomix
(4.9)
Preparation time
Total time
Servings
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Difficulty
Dive into the luscious world of Red Fruit Sabayon, a dessert that’s as vibrant as a summer garden! Originating from Italy, this delightful concoction is a frothy blend of egg yolks, sugar, and white wine, whisked to perfection and then lovingly poured over a medley of fresh red fruits. Fun fact: the name 'sabayon' is derived from the Italian word 'zabaione,' which means 'to froth'—and froth it does, creating a cloud-like topping that’s both rich and airy. Don’t be surprised if you find yourself savoring each bite like a fine wine, as this dessert is a true celebration of flavors that dances on your palate, making it the perfect ending to any meal or a sweet indulgence on a cozy evening.
Ingredients
- 200 g Red fruit
- 10 g Kirsch
- 2 Eggs
- 50 g Granulated sugar
Steps
Red Fruit Preparation
- Add 200 g of red fruit in a bowl.
- Add 10 g of kirsch in the bowl.
- Mix gently
- Setaside the preparation content.
Sabayon Base
- Place the whisk.
- Add 2 eggs, 50 g of granulated sugar in the food processor bowl.
- Mix manual: 6:00min / 37°C / Speed 4.
- Mix manual: 6:00min / 0°C / Speed 4.
- Remove the whisk.
Assembly & Cooking
- Preheat the oven at 150°C.
- Divide the content of the preparation content in the ramekin.
- Transfer the content of the food processor bowl over the ramekin.
- Cook in the oven at 150°C during 12min.
- Check if the top is lightly golden brown
- Remove the content of the oven in a workplan.
- Let cool slightly before serving
- Serve Warm.
