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The light custard base for the sabayon can be made ahead of time and chilled. All kinds of fruit go well with this rich, creamy mixture.
Rum Sabayon with Seasonal Fruits
Sabayon: 2 egg yolks ⅓ cup sugar ¼ cup rum (I use Appeltons) ½ cup cream Fruit: 2-3 oranges, peeled and segmented 4-6 kiwifruit, peeled and sliced (use gold or green) ½ pineapple, peeled and sliced in thin wedges
© Annabel Langbein Media
The light custard base for the sabayon mixture can be made ahead of time and chilled. All kinds of fruit go well with this rich, creamy mixture. The kiwifruit, oranges and pineapple used here are great for winter, but in summer berries and sliced apricots, nectarines and peaches work just as well.
Beat egg yolks and sugar in a heatproof bowl until very pale and thick. Whisk in rum. Set bowl over a saucepan with 4-5cm of simmering water (water should not touch base of bowl) and continue whisking vigorously until sauce thickens and coats the back of a spoon, about 8 minutes.
Remove from heat and place bowl immediately into cold water to prevent further cooking.
Mix cream into cooled sabayon. If not using at once, cover and chill; sabayon will keep up to 24 hours in the fridge.
To serve, place prepared fruit in heat-proof shallow bowls. Whisk sabayon before pouring 2-3 tablespoons over each serving. Place under preheated grill until sabayon just starts to turn golden, 2-3 minutes. Serve at once.
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