Premier Recipe

The first of many:-

Mixed Summer Berry & Sambucca Sabayon



Vanilla & Sambucca Sabayon
12 x Large Organic Eggs (separated)
100g Organic Caster Sugar
75 mls Sambucca
3 Tsp LittlePod Vanilla Paste

125g Fresh Raspberries
125g Fresh Strasberries
125g Brambles
125g Golden Currants
4 Physalis
20g Good Chocolate (70% min cocoa solid)

Pick through and rinse the berries very gently in a colander or sieve to ensure they are free from any soil. Allow them to drain on kitchen paper. Once dry (pat with extra kitchen paper) arrange them neatly into each quarter of a shallow bowl or deep plate.
Allow a 1cm gap between each quarter to pour on the sabayon mixture.
Separate your eggs.
Place the egg yolks and caster sugar in a stainless steel bowl over a pan of simmering water, whisk to combine and slowly but surely whisk until the mixture changes colour from orange to almost light yellow or white. As you whisk you will incorporate air into the mixture and the harder you work the mix at this stage, the lighter the end result will be.
After 5 minutes of constant whisking you can slowly start to add the Sambucca, one shot (25mls) at a time. Making sure you whisk vigorously between additions!
Continue whisking the mixture across the simmering water until the consistency is light and fluffy.
Add the Littlepod paste all at once towards the end and incorporate evenly throughout the mixture. Once you have added the Littlepod paste set the bowl aside somewhere warm, but not hot and away from direct heat.

Break chocolate into a cup or small bowl and melt by gently placing on top of your simmering water. Turn off the heat. Once melted dip the physalis in the chocolate holding the top as a handle, then place on a piece of greaseproof paper or tinfoil on a plate. Chill in a fridge for 5 minutes.

Equally split the sabayon between the four bowls adding a little to the top of each bundle of berries (which we chefs call to nappe). Using a blowtorch toast the top of the sabayon mixture so you get a lovely even golden colour throughout. Be careful not to torch one area for too long as it will burn very quickly due to the high sugar content. (If you don’t have a blowtorch or do not feel confident then place under a very hot grill for 1-2 minutes until golden. Be careful as this can take a time to start browning then will change very quickly).
Or alternately place in a very hot oven 250C+ for same time.
Dust generously with icing sugar and top with a chocolate-dipped physalis in the centre.
Serve immediately with a round of Scottish semolina shortbread to add a little texture.

Enjoy with a cheeky shot of Sambucca on the side for all your hard work :-)