Pineapple Carpaccio Sabayon

Servings: 1

Level of difficulty: Intermediate

Preparation Time: 10 minutes

Cooking Time: 5 - 10 minutes

Ingredients:

150g pineapple, very thinly sliced

5 raspberries

For the sabayon:

2 egg yolks

3 tbsp white sugar

30ml champagne

vanilla ice cream, to serve

Method

1. Place the pineapple slices in a neat circle on a cold plate and top with the raspberries.

2. To make the sabayon, place the egg yolks in either a large glass or stainless steel bowl and start whisking.

3. Add the sugar and champagne and whisk over a saucepan of simmering water until the mixture thickens.

4. Spread the sabayon over the top of the pineapple and raspberries and glaze using a chef's blow-torch.

5. Serve at once with vanilla ice cream on the side.

To print this page:

Click here or Select File / Print from your Browser Menu.