Mixed Berries with Almond Sabayon

Prep time: 5min

Total time: 25min

Serves 6

cup

Sliced Almonds

250 mL

cup

each fresh strawberries, blueberries and raspberries

250 mL

tsp

almond extract, divided, or 1/4 cup (60 mL) amaretto

7 mL

eggs, yolks only

cup

maple syrup

125 mL

cup

fresh pomegranate seeds

60 mL

fresh Mint leaves

1⁄6 of the recipe

calories

260

fat

11 g

saturated fat

2 g

carbs

34 g

protein

7 g

cholestrol

200 mg

fibre

4 g

sodium

10 mg

Preheat 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.
Using 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.
Arrange berries in 6 martini glasses and mound sabayon mixture on top of fruit. Garnish with toasted almonds, a few pomegranate seeds and mint.

For a brûléed effect, place berries and sabayon in ramekins and quickly graze the top with a kitchen torch.