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Level
easy
Prep Time
5 min
Total Time
25 min
Serves
Serves 6

Ingredients

1 cup
sliced almonds
250 mL
1 cup
each fresh strawberries, blueberries and raspberries
250 mL
1½ tsp
almond extract, divided, or 1/4 cup (60 mL) amaretto
7 mL
6
eggs, yolks only
½ cup
maple syrup
125 mL
¼ cup
fresh pomegranate seeds
60 mL
6
fresh mint leaves

Directions

Step 1
Preheat oven to 180°C (350°F). Spread almonds on baking sheet and toast on middle rack of oven until golden brown, about 5 min. Set aside. (Nuts can be toasted up to 2 days in advance.) Halve or quarter strawberries. In a bowl, mix berries with 1 tsp (5 mL) almond extract or amaretto. Set aside.
Step 2
Using a double boiler, combine egg yolks, maple syrup and remaining almond extract. Whisk mixture vigorously until it becomes pale, fluffy and doubles in volume, about 8 min. Remove from heat and set aside.
Step 3
Arrange berries in 6 martini glasses and mound sabayon mixture on top of fruit. Garnish with toasted almonds, a few pomegranate seeds and mint.

Tip

For a brûléed effect, place berries and sabayon in ramekins and quickly graze the top with a kitchen torch.

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Nutrition Facts

Nutrition Description:
1⁄6 of the recipe
Calories:
260
Fat:
11
Saturated Fat:
2
Carbs:
34
Fibre:
4
Sugar:
0
Cholesterol:
200 mg
Protein:
7
Sodium:
10 mg
Potassium:
0