This dessert is very close to my heart. I originally made it at college, but reinvented the recipe many years later when I was invited to have lunch with the Queen. This was the dessert that followed a main course of duck from one of Her Majesty’s estates. As a boy from Yorkshire who first came to London with little more than a bundle of knives wrapped in a tea towel, this is a very special memory for me, and an experience I will never forget.
3 egg yolks
50g light brown soft sugar
75ml almond milk
4 tbsp honey
600g mixed summer berries, at room temperature
- Preheat the grill to high.
- Whisk the egg yolks, sugar, almond milk and honey in a heatproof bowl set over a pan of simmering water until very pale and thickened. The bowl should not touch the water.
- Make sure the water does not boil, or the yolks will cook too quickly.
- Continue whisking for about 6–10 minutes until it’s very thick, firm and mousse-like.
- Add the amaretto and continue to whisk for another 2 minutes. Remove from the heat and set aside to cool slightly.
- Place the mixed berries into an ovenproof serving dish. Spoon the sabayon evenly over the berries.
- Place the dish under the grill for 2–3 minutes until the top is golden brown and bubbling, then serve immediately.