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Elderflower sabayon with strawberries

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Elderflower sabayon with strawberries

Ingredients

Serves 4-6

For the sabayon
6 egg yolks
20ml of elderflower cordial
4 tablespoons champagne (water can replace the champagne if preferred)
30g of caster sugar

To garnish
450g strawberries – hulled and quartered
2-3 sprigs of mint or micro mint

Instructions

Make the sabayon

  1. Combine the egg yolks, cordial, champagne and sugar in a stainless steel bowl. Using a balloon whisk, whisk the mixture for 1 minute before placing over a pan of gently simmering water, ensuring the base of the bowl is not in contact with the water.
  2. Whisk the eggs until they are light and fluffy, have expanded about 5 times their volume and leave a light ribbon on the surface, this will take approximately 10 minutes.
  3. NB: Remove the bowl from the heat if the egg mixture starts to set on the sides, this will help ensure the mixture does not get too hot and scramble. Return to the heat to continue cooking once the bowl has cooled down a little if required.
  4. Once the sabayon has reached a good volume remove from the heat, continue to whisk briefly allowing it to cool a little then use immediately.

To assemble

  1. On small plates, arrange the sliced strawberries in the centre.
  2. Place a few spoonfuls of sabayon amongst the strawberries.
  3. If you have a blow torch lightly scorch the top of the sabayon.
  4. Garnish with a few sprigs of mint or micro mint.
  5. Serve immediately.


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