Merenda di frutta alla sauce sabayon
Il nome è aulico, francese, ma si tratta di una versione rivisitata della crema basata sullo zabaione. In effetti, quando preparate lo zabaione, potete farlo per una persona sola, con un solo tuorlo d'uovo, ma la sauce sabayon ne prevede almeno 6. Lo zabaione, inoltre, di solito si prepara con il marsala, mentre per la crema si possono usare anche altri liquori. Questo è un dessert facile da preparare e di effetto, cui ho apportato alcune variazioni.
Per 1 persona
Un cucchiaio di zucchero
un tuorlo d'uovo
Un cucchiaio di succo d'arancia
Un poco di liquore Amaretto
Una mela, alcune albicocche o altra frutta (anche sciroppata)
Separate il tuorlo dall'albume e mescolatelo con lo zucchero, fino a farlo diventare spumoso; nell'ultima fase, mescolate il composto sopra un pentolino di acqua preventivamente portata a bollore (questo permette di sterilizzare il tuorlo, ma attenzione, perché se la ciotola dello zabaione diventa troppo calda, fate la solita frittata....). Aggiungete il succo di arancia e l'Amaretto, quindi mescolate per rendere il tutto omogeneo (l'aroma di arancio e Amaretto insieme è molto accattivante, ma la ricetta originale consigliava madeira, sherry, vino bianco da dessert; io proverei anche il Porto e altri tipi di succo di frutta, magari con tipi di frutta diversi).
Infine, versate il composto sopra la frutta ripulita e tagliata a pezzetti e mettete in frigorifero. Se decidete di preparare un dessert per più persone, sarà necessario spruzzare la frutta con il limone, perché non diventi scura. Servite freddo (magari con panna?).
Dessert of fruits with sabayon sauce
The name is noble, French, but it is a revised version of the custard based on zabaione. In fact, when you prepare the sabayon, you can do it for one person, with one egg yolk, but the sauce sabayon needs at least 6. The zabaione is usually prepared with marsala wine, while for the custard you can also use other liqueurs. This is an easy dessert to prepare, but I have introduced some changes n the original recipe.
For 1 personA spoon of sugarone egg yolkA tablespoon of orange juiceA little Amaretto liqueurAn apple, some apricots or other fruit (even canned)
Separate the yolk from the White part of the egg and mix it with the sugar, until it becomes foamy; in the last stage, stir the mixture in a cup over a saucepan of boiling water (this sterilizes the yolk, but be careful, because if the bowl becomes too hot, you'll do the usual fritter....). Add the orange juice and Amaretto, then stir to make it homogeneous (the orange and Amaretto flavors together are very appealing, but the original recipe pointed to madeira, sherry, white dessert wine; I would also try the Port wine and other types of fruit juice, perhaps with different types of fruit).
Finally, pour the mixture over the fruit cleaned and cut into small pieces and place in the refrigerator. If you decide to prepare a dessert for more people, you will need to spray the fruit with lemon, so that fruits do not become dark. Serve cold (perhaps with cream?).
The name is noble, French, but it is a revised version of the custard based on zabaione. In fact, when you prepare the sabayon, you can do it for one person, with one egg yolk, but the sauce sabayon needs at least 6. The zabaione is usually prepared with marsala wine, while for the custard you can also use other liqueurs. This is an easy dessert to prepare, but I have introduced some changes n the original recipe.
For 1 personA spoon of sugarone egg yolkA tablespoon of orange juiceA little Amaretto liqueurAn apple, some apricots or other fruit (even canned)Separate the yolk from the White part of the egg and mix it with the sugar, until it becomes foamy; in the last stage, stir the mixture in a cup over a saucepan of boiling water (this sterilizes the yolk, but be careful, because if the bowl becomes too hot, you'll do the usual fritter....). Add the orange juice and Amaretto, then stir to make it homogeneous (the orange and Amaretto flavors together are very appealing, but the original recipe pointed to madeira, sherry, white dessert wine; I would also try the Port wine and other types of fruit juice, perhaps with different types of fruit).
Finally, pour the mixture over the fruit cleaned and cut into small pieces and place in the refrigerator. If you decide to prepare a dessert for more people, you will need to spray the fruit with lemon, so that fruits do not become dark. Serve cold (perhaps with cream?).
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