Roasted buttered cherries with orange sabayon and toasted almonds
- July 2018
- Serves 4
- Hands-on time 25 min
”Despite its fancy name, a sabayon is simply a mousse of wine, eggs and sugar. Served warm, over hot roasted sweet cherries, it’s like eating a soft billowy cloud.” – Debbie Major
- 23.8g (10.4g saturated)
- 54.2g (54.1g sugars)
- 700g ripe cherries, stalks removed and pitted
- 50g caster sugar
- 60g unsalted butter, melted
- 20g toasted flaked almonds
For the sabayon
- 6 large free-range egg yolks
- 80g caster sugar
- 150ml dessert wine (we used muscat beaumes de venise)
- Finely grated zest 1 orange
You’ll also need…
- 1 large or 4 individual shallow ovenproof gratin dishes and a cook’s blow-torch (optional)
- Heat the oven to 200°C/180°C fan/gas 6. Put the cherries in the gratin dish/es, sprinkle over the sugar, then drizzle with the butter. Roast for 15 minutes until just tender.
- Meanwhile, for the sabayon, put the egg yolks, sugar, wine and orange zest into a large heatproof bowl and rest it over a pan of just-simmering water, making sure the bowl doesn’t touch the water. Whisk vigorously (by hand or with an electric hand mixer) for about 8 minutes until thick and foamy and almost tripled in volume.
- Spoon the sabayon over the hot roasted cherries, then scorch the surface here and there using a cook’s blowtorch, if you wish. Scatter with the almonds and serve.
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