Blueberry-Apple Sabayon

The Sabayon out of the oven - Christian Bieber

This recipe is a very light, subtle combination of flavors. A combination of beaten egg yolks, sugar and rosemary, it brings out a summery flavor. If you don't like either apples or blueberries, you can substitute any other chopped fruit or berries.

Yields 2 portions:

Ingredients

• 2 sticks of rosemary
• 1 apple, peeled and chopped
• 1 cup of blue berries
• 40 g of sugar
• 2 egg yolks
• 1 tablespoon of crème fraiche
• A pinch of cardamom

Utensils

• Whisk (an electric one is even better or a strong pair of arms)
• Bain-marie or a heat safe mixing bowl and pot
• 2 5 inch oven-proof ceramic pans

Directions

1. Put one of the rosemary sticks in boiling water in 10 cl of water for 10 minutes then take off stove. Pre-heat the oven to 175C.
2. Beat egg yolks with sugar. You can use any type of sugar for this. I like to include whole cane sugar in all my desert recipes. It's a more wholesome substitute for sugar. You can also play around the levels of sugar in this recipe. My boyfriend and I like subtle desserts so I use a bit less, my sister loves very sweet desserts so I usually add more sugar. The mixture should thicken after mixing.
3. Add rosemary water to the mix without the rosemary!! (If you cannot find whole sticks of rosemary, you may also substitute with little bits of rosemary BUT NOT with powdered rosemary. Make sure to seep all the bits out of the water before putting it the mixture.
4. If you have a bain-marie, use that for the next step. If you don't leave the mixture in the mixing bowl and put in a pot with about an inch of water in it. The water should be lightly bubbling, not boiling, lest the mixture of eggs solidify. Keep whisking your mixture until the texture start showing the traces off the whisk (this is where an electric whisk really helps!) Add the cardamom.
5. Take mixture off the stove, out of the water and mix in the crème fraiche.
6. Put in the blueberries and apples in the pans and cover them with the mixture.
7. Pop them in the oven until the top has browned a bit.
8. Cut the rosemary stick in half and garnish each Sabayon with it and serve!

(Time saving tip: If you would like to prepare the Sabayon in advance do all the steps 2 hour in advance, then pop the pans in the oven at the last minute. A Sabayon is best served lukewarm, but it is also delicious when eaten a couple hours later. I would discourage from refrigerating and storing for later use.)

Tatiana Gumuchdjian - Tatiana A. Praxis

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