Wednesday, 21 November 2012

Mixed Fruit and Hazelnut Sabayon with Whipped Cream and Pound Cake

Sabayon has been around for a (very) long time. While wikipedia claims it to be an Italian dessert from the 60's, I've come across whispers that trace it to a far earlier period, that of Auguste Escoffier. Referred to by some as the father of French Haute Cuisine in the Modern Era, I have no trouble believing the rumours that this delicious confection is actually one of his creations. Anyway, enough with the history lesson, I'll blab about Escoffier another time! This recipe is a lovely little way to use up extra bits of...well everything! Normally served just as an alcoholic custard with some fruits I decided to push it a bit further with whipped cream, nuts and pieces of cake. Granted, some might consider manipulating this classic as some kind of mortal sin in the world of Haute Cuisine, I think you'll find it absolutely sinful in whole other ways. Enjoy!


Serves: 6
Ingredients:

For the custard:
-8 egg yolks
-2 tbsp Frangelico (or other hazelnut liqueur)
-1/4 c. sugar
-2 tbsp. cream

For the Whipped Cream:
-250 ml. cream
-1 tsp. vanilla
-2-4 tbsp. sugar (to taste)

For the rest:
-~20 Roasted almonds or Hazelnuts
-4 substantial slices of pound cake (a lighter cake like an angel cake could work too for a lighter dessert, I just had pound cake on hand)
-About 3/4 lb fresh berries (I like the taste of raspberries and blueberries together but be creative!)

If you're feeling inclined to light your food on fire also consider:
-1/4 c. alcohol with over 40% alcohol content 

1) Prepare all your ingredients, roast almonds, wash berries, cut cake into cubes
2) Whip cream, vanilla and sugar on very high with a mixer until fluffy and solid, you want it to be rather solid
3) In a double boiler or on very low heat, make the Sabayon by incorporating room temperature eggs yolks with frangelico, sugar and cream, if too viscous feel free to add a bit of milk or water.
4) Whisk  the Sabayon mix constantly for approximately 6-8 minutes until doubled in size, make sure to cook on low heat so as not to coagulate the custard
5) Layer ingredients into a Martini glass, starting with fruit, followed by Sabayon, more fruit, some cake then whipped cream and topped with nuts and whatever cake and fruit was leftover.
6) Flambé (optional)

Layers!

Flambé...because everything is better when it's on fire!




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