Cherries With Almonds & Sabayon Sauce – a delicious recipe with cherries, elderflower syrup, sugar, egg yolk, sugar, sweet white wine. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash, halve and de-stone the cherries over a bowl and add the elderflower syrup, and the 2 teaspoons of sugar. Leave to macerate for at least 30 minutes.
2
For the Sabayon, put the last three ingredients in a heatproof bowl and place over a pan of just simmering water so that the bowl is not touching the water.
3
Whisk for about 2 minutes until pale and uniformly frothy - at this point you could serve it immediately as a warm sauce.
4
For a lightly-whipped single cream consistency for immediate serving, continue whisking over the pan for another 4-5 minutes.
5
If you want the sauce to stand for an hour without separating, take the bowl off the heat and continue whisking for a further 4-5 minutes until the mixture has cooled and thickened a little more.
6
Drain the fruit and serve - sauce or fruit first is up to you. Top with slivers of almond and a sprig or two of mint.
7
The excess juice from the macerated cherries makes a lovely drink topped up with water.
639
kcal
Calories
53
g
Fat
29
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 ounces cherries, 2 tablespoons elderflower syrup, 2 teaspoons sugar, 1 large egg yolk, and more.
Yes, Cherries With Almonds & Sabayon Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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