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
6
eggs, yolks only
0
cup
maple syrup
125 mL
cup
fresh pomegranate seeds
60 mL
6
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
Directions
-
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.
Tip
For a brûléed effect, place berries and sabayon in ramekins and quickly graze the top with a kitchen torch.