Preparation: 10 mn
Cooking: 15 mn
Ingredients for 4 people
- 6 nectarines
- 1 sachet vanilla sugar, or a few drops vanilla essence
- 4 egg yolks
- 250ml fruity white wine
- 100g sugar
- 30g butter
- flaked almonds
Wash nectarines, dry carefully, remove stones and chop into small pieces.
Melt butter and vanilla sugar together in a saucepan, then add peaches and quickly brown.
Beat eggs in a heatproof bowl, along with sugar and wine.
Place bowl in a bain-marie at around 70°C, or over a pan of boiling water and cook for 10 or 15 minutes, stirring constantly for a thick, creamy mousse, which sticks to the spoon slightly before falling away.
Share fruit out among dessert bowls, then cover with warm sabayon. Sprinkle with almonds and serve immediately.
Sabayon is an Italian dessert. A fluid, creamy mousse made with egg yolks, sugar and wine, whip in a figure of eight to obtain the right consistency.
Try this recipe with strawberries, cherries, apricots or plums and put under the grill for a few minutes before serving for golden top.