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Nectarine sabayon

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Origin of dish:  Italy
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 15 minutes
 
Ingredients (serves 4):


Method:

Wash nectarines, dry carefully, remove stones and chop into small pieces.

Melt butter and vanilla sugar together in a saucepan, then add peaches and quickly brown.

Beat eggs in a heatproof bowl, along with sugar and wine.

Place bowl in a bain-marie at around 70°C, or over a pan of boiling water and cook for 10 or 15 minutes, stirring constantly for a thick, creamy mousse, which sticks to the spoon slightly before falling away.

Share fruit out amongst dessert bowls, then cover with warm sabayon. Sprinkle with almonds and serve immediately.
Advice: Sabayon is an Italian dessert. A fluid, creamy mousse made with egg yolks, sugar and wine, whip in a figure of eight to obtain the right consistency.

Try this recipe with strawberries, cherries, apricots or plums and put under the grill for a few minutes before serving for golden top.

User comments

 
another free recipe every day






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