Fresh fruit with sabayon sauce

Name: Fresh fruit with sabayon sauce
Yield: 5 servings
Cuisine: Boil
Ingredients: pawpaw, grapefruit, bananas, mandarin oranges, guavas, carambola separate entries; 3.00 eggs yolks only, whisked; 100.00 g sugar; vanilla essence; 30.00 ml wine dry white; 100.00 ml cream fresh, whipped

5 servings

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Fruit

By Food24 November 03 2009

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Ingredients (6)

pawpaw, grapefruit, bananas, mandarin oranges, guavas, carambola — separate entries

SABAYON SAUCE

3.00	eggs — yolks only, whisked
100.00 g	sugar
	vanilla — essence
30.00 ml	wine — dry white
100.00 ml	cream — fresh, whipped

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Method:

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).