Serves 4
600g mixed trimmed summer fruits (hull the strawberries)
2 egg yolks
100ml champagne (or sparkling wine)
50 ml elderflower cordial
1 tbsp caster sugar
Summer Fruits with Elderflower Sabayon
1. Make sure you have 4 nice glasses or bowls to serve the fruits and sabayon in. Then fill a saucepan half-full with water over medium heat and bring to a simmer.
2. Place all the sabayon ingredients in a medium stainless steel bowl and whisk until well combined. Place the bowl over the saucepan and continue to whisk until the sauce is thick and doubled in volume, 3 to 5 minutes. The sauce should be thick enough so that it will support a ribbon of sauce trailing off the end of the spoon when lifted.
3. Then pop the fruit into the glasses and spoon some of the sabayon over each one and serve. I love to glaze the top with a blow torch as well, but this is optional.