Chef Cyril
Assistant Cook
I thinks is realy easy to make and fast as well !
Red fruit with orange sabayon.
You need just some red fruit, 3 yellow eggs, sugar, half glass of white wine maximum and some cointreau.
The most important of it, is to cook it slowly arround the fire.
Lots people use a " bain-marie"!
First in a plate you put the red fruit...all you like!
First we break and take just the yellow eggs in a pan, mixed with sugar arround 30-40 gr and we put the wine and Cointreau ( it's on base orange alcool)
Now, we can start to cook it slowly..mix all...fast. Untill is coming as mousse!
Becarefull, the fire should be slow...mix again...soon as the sabayon a realy nice mousse you stop it!
Note, stop it fast because he cook after you take it out of fire...Than mix before is became a omlette!
Up of the plate you have prepared, now you can put the mix on the fruit...much as you want!
In the end, burn the top same as meringue in oven or with a burner.
Just a orange sorbet...on top!
Bonne appétit !
Red fruit with orange sabayon.
You need just some red fruit, 3 yellow eggs, sugar, half glass of white wine maximum and some cointreau.
The most important of it, is to cook it slowly arround the fire.
Lots people use a " bain-marie"!
First in a plate you put the red fruit...all you like!
First we break and take just the yellow eggs in a pan, mixed with sugar arround 30-40 gr and we put the wine and Cointreau ( it's on base orange alcool)
Now, we can start to cook it slowly..mix all...fast. Untill is coming as mousse!
Becarefull, the fire should be slow...mix again...soon as the sabayon a realy nice mousse you stop it!
Note, stop it fast because he cook after you take it out of fire...Than mix before is became a omlette!
Up of the plate you have prepared, now you can put the mix on the fruit...much as you want!
In the end, burn the top same as meringue in oven or with a burner.
Just a orange sorbet...on top!
Bonne appétit !
