This beautiful berry dessert from French chef Eric Chavot is bursting with flavour, from the mix of marinated fruits to cherry-rippled yoghurt ice cream. Gratinating the creamy sabayon means to lightly grill or char with a blow torch, a special final flourish just before serving.
Begin by making the yoghurt ice cream, warm the milk, cream and vanilla to 40°C. Mix all the dry ingredients together and whisk into the milk. Bring to a gentle boil and simmer for 2 minutes. Hand blend and chill overnight. Hand blend in the yoghurt before churning in an ice cream machine
Next make the sorbet, warm the water to 40°C. Mix all the dry ingredients together and whisk in the water. Bring to a gentle boil and simmer for 2 minutes. Chill overnight. Add the purée and hand blend until smooth. Pass through a fine sieve and churn in an ice cream machine
200ml of water
75g of caster sugar
45g of glucose powder
4g of sorbet stabiliser
3
To make the ripple, pipe the chilled sorbet into the yoghurt ice cream and mix to create a ripple effect. Before you start, make sure than the sorbet and ice cream are frozen enough and have the same texture
4
For the marinated fruits, wash and slice the berries in halves, except the currants and blueberries. Gently mix all the berries with the sugar and citric acid. Leave to macerate in the fridge for a minimum of 1 hour. Stir gently from time to time to make sure they are evenly coated
Preheat the oven to 165°C/gas mark 3. To make the streusel, mix all the ingredients gently together into a mixer fitted with a paddle attachment until it just starts to come together as a dough. Push through a colander to create nuggets and put them into the freezer. Once frozen bake for 14–16 minutes until golden brown
Preheat the oven to 180°/gas mark 4. For the sponge, whip the egg white and sugar to stiff peaks. Fold in the egg yolk, and then fold in the flour with a plastic spatula. Spread the mixture on to a baking tray to a thickness of 1cm and bake for 8–10 minutes until golden brown
To make the sabayon, cook the sugar with a little water until it reaches 130°C. In the meantime begin to whisk the egg yolks on a mixer then slowly pour in the sugar. When cool, light and fluffy, add the pistachio paste. Gently fold in the semi whipped cream
To plate, cut out the sponge with a 6cm diameter pastry cutter and place one disc on each plate. Spoon over the red fruit mix, making sure to use the juice to soak the sponge
9
Place a good spoon of sabayon over this and sprinkle around the pistachio crumble. Using a blowtorch gratinate the sabayon until golden and burnished. Finish with a quenelle of the rippled ice cream
Eric Chavot’s cuisine has been championed by fellow chefs, diners and critics alike – not bad for a chef who arrived in London without a word of English and just twenty pounds in his pocket.
