Citrus Fruit Salad with Blueberry-Sabayon
50 g Goldenberries (dried physalis)
1 tsp. maple syrup
4 fresh physalis
170 g wild Blueberries from Canada (jar)
4 egg yolks
50 g brown sugar (alternative: sugar)
1 EL citrus fruit juice
50 ml white wine, dry
- Fillet the citrus fruits: Remove the peel as well as the white skin with a knife and extract the fillets. Put the fillets aside and save the juice. Extract the juice of the left overs and save one tbsp. for the sabayon.
- Chop the Goldenberries finely and add to the fillets. Cut the vanilla bean and remove the pulp. Stir half of the pulp with the maple syrup to the remaining citrus juice and marinate for 30 minutes.
- Blend the blueberries with their juice in a metallic bowl. Add egg yolks, sugar, citrus juice, white wine and the remaining vanilla pulp and mix it. Put the bowl in a bain-marie and whisk for approx. 5 minutes, until the sabayon is foamy but solid.
- Drain the fruit fillet and serve fanlike on plates. Sprinkle with drained blueberries. Pour the Sabayon over the fillets and garnish with fresh physalis.Tip: Keep the empty vanilla beans in a glass filled with sugar. So you can easily make your own vanilla sugar.
Energy: 346 kcal / 1450 kJ
Carbonhydrates: 52,3 g
Protein: 7,1 g
Wild Blue is Good for You!