Fruit Sabayon Recipe
Ingredients
| Nectarines | 750 Gram, sliced | |
| Egg yolks | 3 | |
| Caster sugar | 75 Gram | |
| Grated zest of 1 lime | ||
| Dry white wine | 200 Milliliter | |
| Single cream | 150 Milliliter | |
Directions
Scatter the fruits over the base of a f .8 litre (3 pint) shallow, ovenproof dish.
Put the egg yolks and caster sugar in a heatproof bowl and set over a pan ol simmering water.
Whisk together lightly.
Add the lime zest and wine and whisk for about f 0 minutes, keeping the water just simmering, until the mixture is light, airy, and thick enough for the whisk to leave a trail on the surface.
Remove from the heat and whisk in the cream.
Pour the egg mixture over the fruits in the ovenproof dish and put under a preheated hot grill.
Grill for 2-3 minutes, until the top is dark golden
Put the egg yolks and caster sugar in a heatproof bowl and set over a pan ol simmering water.
Whisk together lightly.
Add the lime zest and wine and whisk for about f 0 minutes, keeping the water just simmering, until the mixture is light, airy, and thick enough for the whisk to leave a trail on the surface.
Remove from the heat and whisk in the cream.
Pour the egg mixture over the fruits in the ovenproof dish and put under a preheated hot grill.
Grill for 2-3 minutes, until the top is dark golden
Chef
