• 6servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 punnet blueberries

  2. 1 punnet raspberries

  3. 1 punnet redcurrants

  4. 250 g caster sugar

  5. 100 ml water

  6. 5 egg yolks

  7. 200 ml dry champagne

  8. 200 ml double cream

  9. 100 g caster sugar

  10. 300 ml orange juice

  11. 1/4 oranges , zest grated

  12. 1 mint leaf , finely sliced

  13. 12 slices plain sponge cakes , cut into rounds the size of a large wine glass

Instructions Jump to Ingredients ↑

  1. Wash and pat dry the blueberries, raspberries and redcurrants. Place evenly on a flat tray and freeze for about 35 to 40 minutes. The berries should be soft in the middle and not completely frozen.

  2. To make the sabayon, put the caster sugar in a saucepan with a little water and cook to 121ºC, using a kitchen thermometer to check the temperature.

  3. Whisk the egg yolk in a heatproof bowl until white and fluffy and then pour the boiling sugar syrup over the egg yolk and whisk until cold. Fold in the champagne, and then the lightly whipped cream.

  4. To make the orange sugar syrup, mix the caster sugar, orange juice, orange zest and mint leaf together in a bowl until the sugar has dissolved.

  5. To serve, take 6 large wineglasses. Place a layer of partly frozen fruit in each wineglass and add a little orange syrup. Top with a slice of sponge cake, then another layer of fruit with a little orange syrup.

  6. Add one more sponge cake, a little syrup and top the glass to the rim with champagne sabayon. You need at least 1cm depth of sabayon.

  7. Using a chef's blowtorch, slightly colour the top of the sabayon with a pastry blowtorch taking care not to crack the glass. Serve immediately.


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