I secretly did not want to believe it, hoping that they would have made a mistake. They sometimes do, those weather people. I opened my laptop quickly and pulled open a browser. Google-searched “weather Boston MA.” The result came back invariably the same: “heat wave watch for four days.”
We did not except it to come so fast and truth being said, it hit us by surprise. The scorching sun and its overwhelming heat. One day it was jeans and jackets, and the following day we were wearing shorts and bikinis, and that was even too much to feel comfortable. How did it happen? I simply don’t know. How long it will last? I hope as short as possible. The heat and I, we are not best friends. In fact, we can get pretty upset at each other. Moi, especially.
So like everywhere when this happens, you hear people talk about this unfriendly heat, you hear stories about grilling, barbecuing, ice creams, salads and all sorts of foods to cool you off. Writer Kim O’Donnel at the Washington Post even wrote an article about it, with delightful ideas to feel inspired by — I contributed with my chilled avocado, orange and lime soup.
Oddly enough, from the list of possibilities, salads do not always necessarily do it for me. But a dessert made with fruit and a light vanilla-flavored cream might. But it is mainly the gourmande in me who is speaking then.
Sabayon might have a complicated name, somewhat enigmatic, but it is in fact a dish extremely easy to make. It is Italian in origin, and although it somewhat resembles a crème anglaise in its looks, it however does not require any addition of dairy, like milk — which is the case of a crème anglaise. Instead, it is typically made with wine like a Sauternes, or Champagne even, and is cooked with eggs and sugar beaten together until light.
Except that I decided to prepare a fruit version, and instead of using wine, I used apple juice.
Because if there is one kitchen appliance that I would truly find hard to let go of, if I had to, it is my juicer. I am a real sucker for fresh fruit or vegetable juices of all sorts. When you have a taste of what a freshly squeezed apple juice is compared to even la crème de la crème of any store-bought one, there is no possible way to go back.
I use my juicer for vegetable and fruit juice on nearly a daily basis. It comes particularly handy when I want to make recipes that involve fresh vegetable juices, like carrot or beet.
For this recipe, the sabayon technique stays the same. Beat the eggs with sugar, and once light, add the warm juice. Reheat gently to thicken the cream. Ni plus, ni moins.
The dessert is light, just sweet as one needs to be, colorful and refreshing. It does not require fancy techniques or ingredients — ok, perhaps just a juicer, if I have to insist — and can be made over and over, without anyone tiring of it. Well, it is really true when you have to deal with hot days like the ones we currently endure everywhere, it seems, on the East coast.
I still have to wonder who ever thought, up there, that anyone of us, down there, could enjoy hot and humid together. They just don’t go well together.
Unlike fruit and cream.
- 3 egg yolks
- 1/4 cup blond cane sugar + 2 Tbsp
- 2/3 cup fresh apple juice
- 2 Tbsp lime juice
- 1/4 tsp ground cinnamon
- 1 vanilla bean, split open, seeds scraped out
- Pinch of salt
- 1 lb 6 oz berries, such as strawberries, raspberries, blueberries
- Fresh mint, chopped coarsely
- Slivered almonds, dry roasted
- Wash the strawberries (and other berries) and dice them. Sprinkle with 2 Tbsp sugar and 1 Tbsp lime juice. Add the mint; keep on the side in the fridge.
- In a pot, heat the apple juice with 1 Tbsp lime juice, the vanilla seeds and bean, the cinnamon and salt. Once hot, stop the heat, and cover. Let infuse for 15 minutes and then remove the vanilla bean.
- In the meantime, in a large bowl, beat the egg yolks with the sugar until light.
- Reheat the juice and pour slowly on the mixture egg/sugar, stirring.
- Transfer to a pot and heat on low heat, stirring, to thicken the cream. It is ready when it coats the spoon.
- Pour onto the berries. You can also place the dessert under the broil for 2 minutes (paying close attention so that it does not burn). Serve with the almonds.
- 3 jaunes d’oeuf
- 50 g de sucre de canne blond + 2 càs
- 160 ml de jus de pomme frais
- 2 càs de jus de citron vert
- 1/4 càc de cannelle
- 1 gousse de vanille fendue et grattée
- Pincée de sel
- 600 g de mélange de fraises, framboises, myrtilles etc
- Menthe fraîche, ciselée
- Amandes grillées
- Lavez les fraises (et autres fruits rouges) et coupez-les en morceaux. Saupoudrez-les de 2 càs de sucre et 1 càs de jus de citron vert. Ajoutez la menthe ciselée; réservez au frais.
- Dans une casserole, faites chauffer le jus de pomme avec 1 càs de citron vert, la gousse de vanille et ses graines, la cannelle et le sel. Arrêtez le feu et laissez infuser à couvert pendant 15 minutes. Retirez ensuite la gousse de vanille.
- En attendant, dans une jatte, battez les jaunes d’oeuf avec le sucre jusqu’à blanchiment.
- Chauffez à nouveau le jus de fruits et versez en filet sur le mélange oeufs/sucre, tout en continuant à battre.
- Remettez sur le feu et faites épaissir sur feu doux à moyen, sans cesser de remuer. La crème épaissit et doit enrober la cuiller.
- Versez sur les fruits rouges. Vous pouvez aussi passer le sabayon avec les fruits sous le gril pendant 2 minutes (surveillez pour qu’il ne brûle pas). Servez avec les amandes grillées.
Original! This version looks delicious! With red fruits, it must taste heavenly!
It looks exquisite.
Wow this looks so delicious.
Wish we had warm weather. Actually i can’t complain, for the last days it has been ok sunny weather hre
Absolutely stunning! Your dessert speaks volumes about summertime, and I am so wishing that I were there to enjoy the sun and some warmth; although I would have to agree with you, hot and humid don’t go well together.
Totally beautiful and perfect for my vegan son!
J’ai justement fait un sabayon au jus de rhubarbe et de pamplemousse la semaine derniere, c’etait delicieux. A essayer avec le jus de pomme.
bein fait pas si chaud chez nous mais bon, on peut tt de mm faire ce dessert ! 🙂
Four days?! We’re on day two here on the West Coast and I can’t even imagine sweating out another two. SO sorry. This really looks like it could soothe a savage hot beast though. Well done.
it’s hot here too and sabayon with fruit always sounds refreshing and delicious… your photos are always so stunning…
Oh, that does look perfect for those steamy days. Now here, on the other hand, we have not yet turned on the air conditioning in Minnesota. I’m really loving our weather. 🙂
yes I read the mention in the Post… nice nice nice. My parents lost power for 3 days straight in DC so this would have been great for them. I’m in ATL where its way hot and for now I’ve decided to stay inside just about all day!
Comme toujours une belle présentation et je me note ta recette….qui est tout simplement délicieuse…
Ah, yes. The heat and I are not the best of friends either, but this dessert would make it a bit more tolerable! FYI, I woke up to 2 inches of snow on the ground here in western Montana! I wish you could share some of your Boston heat with me.
You got a heat wave and we got cold weaather and snow.
But the dessert looks refreshing for thos suffering in the heat.
Ah, a lovely way to beat the heat!
Hello Béa. I’ve recently found your blog and love it! I’ve tagged you and nice to meet you!
I hear you!! I have been dipping my feet in the river behind our house just to cool off in between tasks, but I’d much rather have one of your gorgeous fruits and sabayon!
Elegant and sweet as usual and as you…Ciao from Rome.
Comme je te comprends pour les jus de fruit frais, c’est tout simplement incomparable. Malheureusement je n’ai jamais le temps le matin, a part le weekend.
merci pour cette jolie recette, on essaiera, quand le beau temps reviendra. Ici la vague de chaleur a ete de courte duree.
Wow. The colours just jump right at you. I love the use of apple juice – I wonder if it would be possible to have a green sabayon, tinted from apples that have been juiced with their skins on 🙂
Merci beaucoup, for coming up with a non alcoholic sabayon recipe, I thought I’ll never get to try it!!
Delicious and beautifull. Like always 🙂
That looks and sounds divine, so beautiful as always 🙂
This looks amazing! I am new to your blog (clicked on it from Kim O’Donnel’s) and instantly became a fan. I majored in French and was so excited to see a French food blogger! And one who takes amazing photographs, at that!
I just made strawberry jam, which requires little cooking to make, and am envisioning a dollop of it atop your sabayon, sprinkled with strawberries. Mmm.
Stunning pictures. The colours are gorgeous.
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Beautiful summer colors in that picture
Beautiful dessert, the very essence of Spring.
Natalie @ Gluten A Go Go
I’m sending you a blog award today, “You Make My Day” – thanks for such a beautiful site and for always-inventive and yummy recipes!
Great idea about using fruit juice instead of wine! I would have never though about it!
I can easily imagine you making a red sabayon using beet juice.
Je chante sous la pluie de notre belle Alsace et en chœur je te souhaite une belle semaine…avec le soleil si possible…
Many many thanks everyone, as usual, your comments cheer me up! If you try the dessert, hope you like it. Beet is quite an idea here now 😉
This weather is indeed unbearable. Stay cool – fruit helps! Gorgeous dessert.
It seems like sabayon is taking the food blogging world by storm. May I confess I have never even had it before? But you make it look so tempting, I’m game for a try.
This is perfect, thank you! My friend and I are visiting a U-pick berry farm later this week and I am on the hunt for berry recipes.
Hey, I nominated you for a blog award, Arte y Pico. You can find it here: http://milkforthemorningcake.blogspot.com/2008/06/how-builders-stole-my-mojo-and-straight.html
x x x
We are always having a heat wave, the dessert looks just wonderful and perfect for it. Lovely photos once again.
wasn’t the heat wave insane? i ate nothing but cucumbers for three days.
i never thought of using fruit juice in zabaglione (the word “sabayon” just sticks in my craw), but it sounds lovely. i’ll be trying it this weekend.
hey does this need to be done last minute just before serving or is the sababyon supposed to cool off and maybe be refrigerated?
Pessy, this can be kept in the fridge, if you like ti colder. You can eat at lukewarm too.
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hi bea! i live in california now, but i happened to be out in connecticut for a wedding when that heat wave hit! ugh. not fun. people in CA complain about humidity every once in a while and i always just laugh. you have no idea what humidity is until you experience the midwest or the east coast! hope you hold up and find some place cool to be…
oh and the dessert looks scrumptious… i’ll have to put that on my list!
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all your images of berries are brilliant!!!
Thanks!.Look great. this is a life saver. Serving dinner tomorrow and guests do not drink.. Recipie is right on time…
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