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Fresh Fruits Glazed with Champagne Sabayon

Author: Martial Poilbout
From Chef Notes Silversea Cruises

Ingredients:

3 Fresh Figs
Strawberries
1 Pineapple
2 Nectarines
1 Orange
2 Bananas
1 Bottle of Champagne
300 Grm Sugar
100 Grm Icing Sugar
1 Vanilla Bean
6 to 8 Eggs
1 Bunch Fresh Mint Leafs

Recipe Properties:

Clean and cut the fruits and keep them in a tray.

Spread some of the sugar all over them and half of the champagne.

Cut the vanilla bean by half, remove the seeds and then add them to the fruits. Let the fruits marinate at least one hour.

For the sabayon

Separate the egg yolk and the white

Keep the egg yolk in a deep pan and pour them over the fruit marinade

Whip to incorporate air

Put on the stove not to hot or in a Baine-Marie and carry onto whip until it is cooked

Put the fruit in a deep plate then pour the sabayon all over them and glaze the plate

Decorate with the mint Leaf and icing sugar

Wine Suggestion: Cóteaux dii Layon, Domaine la Gabetterie, Loire Valley, 1999 Domaine la Gabetterie produces a medium to full-bodied wine with very good sweetness and richness, spicy, citrus, and melony, with complexity and a good length.