“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.”
Ingredients
Strawberry sorbet
Mascarpone sabayon
Method
Main
1.For 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.
2.For 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.
3.Meanwhile, 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
.
Notes
