This pudding is simple and stunning. You can use a balloon whisk if you’ve got Popeye’s biceps or choose the slackers’ option of an electric beater. If you haven’t got a blowtorch just spoon the sabayon over the berries and serve as is-just as delicious. Flavour the sabayon with a little Marsala or sweet wine if you want a slightly boozy hit. The sabayon is best made as near to the time you want to eat, but you can get away with making it an hour or two in advance.
- 190g raspberries
- 100g blueberries
- 5 egg yolks
- 90g caster sugar
- 1 tablespoon orange blossom water (or Marsala or sweet wine)
- Grated zest and juice of 1/2 orange
- 160ml double cream
- Spread the raspberries and blueberries in a flameproof shallow dish-a gratin dish is ideal. Try not to pile the berries up, they will need to be almost covered by the sabayon.
- Put the egg yolks, sugar, orange blossom water, grated zest and orange juice and 60ml of the cream in a small bowl that fits over a saucepan. Whisk for 3-4 minutes until the mixture starts to increase in volume. Fill the saucepan with about 3cm of water or just enough that the base of the pudding basin doesn’t come into contact with the water. Place the saucepan and pudding basin over a low heat and whisk for about 8-10 minutes until the mixture triples in volume and loosely holds its shape. If you have a thermometer the mixture should reach 70˚C. Lift off the pudding basin and place in a sink filled with about 7cm cold water. Continue to whisk for 3-4 minutes to cool down the sabayon quickly.
- Whip the remaining 100ml cream to soft peaks and fold into the cooled sabayon. Spoon over the berries and lightly brown the sabayon with a blow torch Serve immediately.