“I love this for its freshness; it’s unashamedly beautiful fresh fruit with cream. The mascarpone sabayon goes well with any fruit combination, fresh or poached, and is just that bit more luscious than straight cream.”
- 1 tbsp natural almonds
- 800 gm strawberries hulled, cut into wedges
- 1½ tsp caster sugar
- 1½ tsp orange juice
- 6 mint leaves, finely chopped
- 110 gm caster sugar (½ cup)
- 1 tsp liquid glucose (see note)
- 600 gm strawberries
- 1 tsp lemon juice
- 3 egg yolks
- 70 gm caster sugar
- 250 ml pouring cream (1 cup)
- 250 gm mascarpone
- 1For strawberry sorbet, combine sugar, glucose and 50ml water in a small saucepan over medium heat, stirring to dissolve sugar, increase heat to high, bring to a boil, remove from heat and cool (20 minutes). Process strawberries in a blender until smooth and pass through a fine sieve into a bowl (discard seeds). Add lemon juice and syrup and refrigerate until chilled (1-2 hours), then freeze in an ice-cream machine. Makes about 500ml.
- 2For mascarpone sabayon, whisk egg yolks and sugar in a large heatproof bowl until pale and creamy (3-5 minutes). Warm cream in a small saucepan over low heat (2 minutes), add to yolk mixture, stirring continuously, then whisk continuously over a large saucepan of simmering water until slightly thickened and silky (7-8 minutes). Remove from heat and whisk over ice until cool. Whisk mascarpone gently in a separate large bowl until smooth. Gradually whisk cream mixture into mascarpone until combined and smooth, then transfer to a container, cover and refrigerate until chilled (1 hour). Mixture will keep, refrigerated, for 3 days. Just before serving, whisk to thick pouring consistency.
- 3Meanwhile, preheat oven to 160C. Place almonds on a tray and roast until golden (4-8 minutes). Cool slightly, then finely chop and transfer to a bowl. Add strawberries, sugar, juice, rind and mint and gently stir to combine without crushing the strawberries. Divide between serving dishes, top with a scoop of sorbet and serve sabayon to the side.
Liquid glucose is available from health-food shops and supermarkets. You may need to remove sorbet from freezer and refrigerate for 30 minutes to soften before serving.
This recipe is from the September 2010 issue of