Zingy & Zesty, a perfect pud year-round

Rhubarb Sabayon

 

 

Ingredients (makes 8)

  • 500 grams of rhubarb, cut into 2cm lengths
  • 100 grams of caster sugar
  • 2 star anise
  • 200 ml of double cream, whipped
  • 250 gram pot of mascarpone
  • 3 tablespoons of Grand Marnier or Cointreau
  • 3 tablespoons of marmalade
  • 4 cm of ginger, peeled & finely grated
  • 2 large oranges (zest & juice)

A sabayon can take many forms (in England it’s known as a syllabub). Our version uses fresh rhubarb for its tartness; ginger for a little bit of heat and sweetness from the mix of orange liqueur & marmalade (oh, and the cream & mascarpone for smoothness & calories!)

The day before you serve this dessert

Wash, trim and then cut your rhubarb, you need to be left with 500 grams so make sure you have a few extra stalks as you need to trim any woody & damaged ends. Place the rhubarb, sugar, ginger, orange zest & juice, and star anise in a non-stick pan, bring to a boil and turn down the heat to a simmer for around 6-8 mins (you want the rhubarb to start to break down.

Rhubarb Sabayon

Set aside to cool and then spoon into an airtight container and pop in the fridge overnight.

Rhubarb Sabayon

In a small bowl, add the orange liqueur and marmalade and whisk with a fork. Cover with film and then pop in the fridge overnight.

Rhubarb Sabayon

 

Day of serving (at least 4 hours ahead of serving):

In a large clean mixing bowl, place the mascarpone and, using a stiff whisk, beat until smooth. Whip the cream in a separate bowl and then mix (gently) with the whisk into the mascarpone.

Rhubarb Sabayon

Next, whisk in the marmelade & orange liqueur; finally folding in the rhubarb mix (the star anise removed). Spoon into your chosen serving dish, cover with film and pop back in the fridge for at least 4 hours.

Rhubarb Sabayon

 

To Serve: 

Remove from the fridge and you can either simply top with a few toasted flaked almonds & a drizzle of honey… or this year I have topped with some amoretti biscuits which I have blitzed in the food processor and topped with a physalis (cape gooseberry) and a slice of starfruit.

 

Rhubarb Sabayon

Bon Appétit!

 

 

Posted in Recipes

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