Fresh fruit with sabayon sauce

Recipe from: 6/16/1993 12:00:00 AM
Ingredients 7
Servings 5


  • pawpaw, grapefruit, bananas, mandarin oranges, guavas, carambola
  • 3
    egg yolks, well whisked
  • 100
  • vanilla essence
  • 30
    dry white wine
  • 100
    cream, whipped


Arrange sliced fruit in a fan shape on a serving dish. SABAYON SAUCE: Combine egg yolks, sugar and vanilla essence in a heavy-based saucepan. Pour white wine over. Cook until creamy in a double boiler over simmering water, stirring from time to time. Leave to cool. Add whipped cream, and fold in gently. To serve, pour a thin coating of sabayon sauce over fruit and crisp surface under a grill. Serve immediately. TOTAL KILOJOULE COUNT: 3 430 kJ (815 Cal). A portion: 685 kJ (165 Cal).

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