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Tropical fruit sabayon


Tropical Fruit and Honey Sabayon
Recipe by Nadia Lim

Preparation Time: 15 Minutes
Cook time: 20 Minutes
Serves 2

1 mango, peeled, sliced, 
1/2  papaya, peeled, sliced
150 Brancott Chardonnay
3 egg yolks
2 tbsp Homebrand caster sugar
2 tbsp honey
 100ml Anchor cream
3 strawberries, quartered
1/2 cup blueberries

1. Grill the mango and papaya in the oven or on the barbeque. Lay the fruit in a bowl and keep warm

2. To make the sabayon, place the Brancott wine in a small saucepan and reduce by two thirds. Set aside to cool slightly. In a heatproof mixing bowl, whisk together the egg yolks, Homebrand caster sugar and honey, then whisk in the reduced wine. Place the bowl over a saucepan of simmering water and whisk. Whisk continuously until the sabayon reaches the ribbon stage. While still over heat, whisk in the Anchor cream very slowly until sabayon is a custard-like consistency.

3. To serve, pour the sabayon over the fruit and top with berries. Optionally, place the finished dish under an oven grill for 2 minutes until slightly bubbly and starting to caramelise on top.

This recipe is untested in the MasterChef kitchen.




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