Recipe: Fynbos plums with sherry sabayon
Sabayon is the French version of Italian zabaglione, a creamy custard. Served as a sauce, it's delicious when poured over fruit.
Fynbos plums with sherry sabayon. Picture: Supplied
Ingredients
5 plums, halved and pipped
1 litre water
½ cup white sugar
2 tbsp fynbos honey
1 green cardamom pod
3 sprigs fresh thyme
2 bags Toni Glass Big Leaf Rooibos tea
Pinch of salt
200g toasted flaked almonds
Sabayon
6 egg yolks
½ cup white sugar
120ml sherry
1 cup fresh cream
3 tbsp Mont du Toit extra virgin olive oil
Basil sugar
20g fresh basil
½ cup white sugar
Method
1. Place the water, sugar, cardamom, thyme, tea and salt in a small pot on a low heat and stir until the sugar has dissolved.
2. Add the honey and plums, and cover with baking paper. Simmer for about 10 minutes, until just soft when you stick in a knife. Let it cool down with the plums in the syrup. Set aside until needed.
3. For the sabayon, whisk egg yolks, sugar, and sherry in a medium stainless steel bowl. Place bowl over a pot of simmering water (the bowl should not touch the water or the eggs will heat too quickly), whisking constantly until the sugar dissolves and the sauce begins to thicken (about 5 minutes.)
4. Transfer to a mixer and whip until cool and fluffy. Add olive oil and combine.
5. In separate bowl whip cream to stiff peaks. Gently fold into sabayon egg mixture to combine.
6. For the basil sugar place sugar and basil in a food processor and pulse until combined. Place in airtight container in fridge. Can be stored for up to a month.
7. To assemble, place sabayon in bowl, sprinkle with basil sugar and lightly burn with a blowtorch. Add plums, drizzle some more olive oil, salt flakes and toasted almonds. Serve.
Recipe supplied by Van Der Linde restaurant’s executive chef Amori Burger.
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