Mixed Berries with Almond Sabayon
Prep Time
Cooking Mode
1 cup sliced almonds
1 cup each fresh strawberries, blueberries and raspberries
1½ tsp almond extract, divided, or 1/4 cup (60 mL) amaretto
6 eggs, yolks only
½ cup maple syrup
¼ cup fresh pomegranate seeds
6 fresh mint leaves
1 cup sliced almonds
1 cup each fresh strawberries, blueberries and raspberries
1½ tsp almond extract, divided, or 1/4 cup (60 mL) amaretto
6 eggs, yolks only
½ cup maple syrup
¼ cup fresh pomegranate seeds
6 fresh mint leaves
Directions
1Preheat 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.
2Using 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.
3Arrange berries in 6 martini glasses and mound sabayon mixture on top of fruit. Garnish with toasted almonds, a few pomegranate seeds and mint.
Tips
1
For a brûléed effect, place berries and sabayon in ramekins and quickly graze the top with a kitchen torch.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
