Ingredients
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4
-
60
-
5
-
300
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Summer Berry Sabayon, One of the recipes of the month – March 2005 – in the BBC Good Food magazine , I’m going to use this recipe to try to recreate a dessert we had in Spain, they used Cointreu for the liqueur and put raspberries and a scoop of vanilla ice cream in it
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Steps
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1
Done
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Place the Egg Yolks and Sugar in a Large Bowl and Whisk Until Pale and Thick, Using a Hand-Held Electric Beater. |
|
2
Done
|
Preheat the Grill. |
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3
Done
|
Add the Frangelico to the Egg Mixture and Place the Bowl Over a Saucepan of Gently Simmering Water, Making Sure the Water Doesn't Touch the Base of the Bowl. |
|
4
Done
|
Continue Whisking For at Least 10 Minutes, or Until the Mixture Is Pale and Very Foamy. It Should Have Increased in Volume Dramatically. |
|
5
Done
|
Put the Mixed Berries Into a Heatproof Serving Dish. Spoon the Sabayon Over the Fruit and Sprinkle the Almonds on Top. |
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6
Done
|
Place Under the Hot Grill For 2-3 Minutes, Until the Almonds and the Sabayon Colour Slightly. |
|
7
Done
|
Decorate With Sprigs of Mint and Serve Immediately. |
