Nut sabayon with berries and ice cream

8 servings

50 minutes

Nutty sabayon with berries and ice cream is a refined dessert dish of French cuisine that delights with its harmony of flavors and textures. This airy cream made from egg yolks and nut paste, infused with the aroma of caramelized hazelnuts, gently envelops fresh berries. The finishing touch is creamy ice cream with hints of white chocolate that adds a refreshing coolness to the dessert. Sabayon, popular in Europe since the Renaissance era, is traditionally made with wine or liqueur; however, this version is enriched with nut paste that enhances its richness. The perfect combination of warm sabayon, fresh berries, and cool ice cream makes this dessert a true work of art suitable for both festive tables and cozy evenings with a cup of aromatic coffee.

Energy value per serving

• Calories: 322.3
• Proteins: 7.7g
• Fats: 18.3g
• Carbohydrates: 31.3g

Ingredients

• Milk: 130 ml
• Cream: 100 ml
• Egg yolk: 15 pc
• Hazelnut: 50 g
• White chocolate: 65 g
• Sugar: 130 g
• Butter: 8 g
• Strawberries: 400 g
• Blueberry: 400 g

Cooking steps

1. Bring milk and cream to a boil, pour into a bowl with chopped chocolate, add 7 yolks, and mix until smooth. Cool the mixture and stir thoroughly. Repeat the process several times to make ice cream. If you have an ice cream maker, do all this in it.

   Required ingredients:

   • Milk: 130 ml
   • Cream: 100 ml
   • Egg yolk: 15 pieces
   • White chocolate: 65 g

2. Pour 50 grams of sugar into a saucepan, add 25 ml of water, and boil to make a bubbling thick syrup. Add nuts to the boiling syrup and fry, stirring with a spatula; first, the sugar will suddenly become dry, then turn into caramel and acquire a chocolate-caramel color — then remove the saucepan from the heat and add butter to the hot caramel. Mix, spread the nuts on baking paper, and let cool. Once the caramel hardens, break the block into small pieces and place in a blender. Turn on the blender and let it work for about five minutes to finely chop the nuts.

   Required ingredients:

   • Sugar: 130 g
   • Hazelnut: 50 g
   • Butter: 8 g

3. Combine 8 egg yolks and 80 grams of sugar in a blender bowl. When a pale mixture forms, without turning off the blender, add nut paste and whip for another three minutes.

   Required ingredients:

   • Egg yolk: 15 pieces
   • Sugar: 130 g

4. In cognac glasses or small deep plates, place a generous handful of berries, pour sabayon over them, and torch with a culinary burner. Top with a small scoop of ice cream.

   Required ingredients:

   • Strawberries: 400 g
   • Blueberry: 400 g