Fresh Fruit Sabayon with St. Ewe Rich Yolk® Eggs
This light and elegant dessert showcases the vibrant flavours of summer fruits, elevated by a rich sabayon made with St. Ewe Rich Yolk® Egg yolks, sugar, and whipped cream. Perfect for a refreshing end to a warm-weather meal.
Ingredients
- 7 St. Ewe Rich Yolk® Eggs
- 100g Sugar
- 200ml Whipping Cream
- 1 Fig
- 1 Peach
- 1 Nectarine
- 1 Strawberry
- 1 Passion Fruit
- 1 Greengage Plum
- 1 Mirabelle Plum
- 1 Orange
Method
Prepare the fruit:
Slice and segment all the fruits. Halve the passion fruit and scoop out the seeds.
Make the sabayon:
- Bring a pan of water to a gentle boil.
- In a heatproof bowl, add the St. Ewe Rich Yolk® Egg yolks and whisk over the bain-marie.
- Gradually add the sugar while whisking continuously until the mixture reaches just above blood temperature (around 50°C).
- Softly whip the cream and gently fold it into the sabayon mixture.
Assemble the dish:
- Arrange the sliced fruits on a serving plate.
- Scatter the passion fruit seeds over the top and zest the orange directly onto the fruit.
- Spoon the sabayon over the fruit.
Finish:
- Use a blowtorch to caramelise the sabayon until lightly golden.
- Serve immediately.
This sabayon brings a luxurious texture and subtle sweetness that complements the fresh, juicy fruits. Serve straight away for the best contrast between the warm sabayon and chilled fruit.
Discover the full range of St. Ewe Free Range Eggs.
All ingredients featured in this recipe are available to order directly from our website, ensuring consistent quality and convenience for your kitchen.
