Red Berry Sabayon

Last minute pud

A nursery style pud but with an adult kick in the frothy custard topping. Make this at the very last minute and serve straight from the grill.

Serves 4

Preparation time 10 minutes

Cooking time 12 minutes

Cost per portion £1.50

                       

250g/9oz strawberries, halved or quartered depending on size

100g/4oz raspberries

100g/4oz blueberries or blackberries

4 egg yolks

50g/2oz caster sugar

6 tbsp sweet sherry

2 tbsp icing sugar, sifted

 

  1. Divide the summer fruits between four shallow 300ml/1/2pt ovenproof dishes.
  2. Preheat the grill. Put the egg yolks, sugar and sherry into a large mixing bowl and set this over a saucepan of gently simmering water, whisk the mixture with a handheld electric mixer or balloon whisk for 5-10 minutes until it becomes a very thick frothy custard.
  3. Pour over the fruits, then transfer the dishes to the grill and cook for a minute or two until the tops are lightly browned. Dust with icing sugar and serve immediately.

 

Cook’s tip

For a blackberry and apple version, core and thickly slice 2 dessert apples and divide between four buttered dishes, add 150g/5oz blackberries then cook in a preheated oven set to 180oC/gas mark 4 for 10 minutes. Add the custard and brown under the grill as above. 

If you don’t have any sherry, then add the same amount of white wine or cider.