Mixed Berries with Almond Sabayon

  • Prep Time: 5 min
  • Total Time: 25 min
  • Serves: 6

Ingredients

  • 1 cup Sliced Almonds 250 mL
  • 1 cup each fresh strawberries, blueberries and raspberries 250 mL
  • 1½ tsp almond extract, divided, or 1/4 cup (60 mL) amaretto 7 mL
  • 6 eggs, yolks only
  • ½ cup maple syrup 125 mL
  • ¼ cup fresh pomegranate seeds 60 mL
  • 6 fresh Mint leaves

Directions

  • Step 1

    Preheat oven to 180°C (350°F). Spread almonds on baking sheet and toast on middle rack of oven until golden brown, about 5 min. Set aside. (Nuts can be toasted up to 2 days in advance.) Halve or quarter strawberries. In a bowl, mix berries with 1 tsp (5 mL) almond extract or amaretto. Set aside.

  • Step 2

    Using a double boiler, combine egg yolks, maple syrup and remaining almond extract. Whisk mixture vigorously until it becomes pale, fluffy and doubles in volume, about 8 min. Remove from heat and set aside.

  • Step 3

    Arrange berries in 6 martini glasses and mound sabayon mixture on top of fruit. Garnish with toasted almonds, a few pomegranate seeds and mint.

Tip

For a brûléed effect, place berries and sabayon in ramekins and quickly graze the top with a kitchen torch.

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Nutrition Facts

  • 1⁄6 of the recipe
  • Calories 260
  • Protein 7 g
  • Total fat 11 g
  • Sat fat 2 g
  • Cholesterol 200 mg
  • Carbohydrates 34 g
  • Fibre 4 g
  • Sodium 10 mg