Ingredients
600g thick Greek yogurt.
80g raspberries.
80g blueberries.
80g blackberries.
1 diced apple.
2 diced kiwi.
1 sliced banana.
10g grated peel ginger.
20g honey.
2 limes, juiced.
Toasted crushed almonds.
1 cup / 220g caster sugar.
2 tbsp. of rum.
4 egg yolks.
50g caster sugar.
4 tbsp. Freshly squeezed orange juice.
Method
Place yogurt in a serving dish, scatter the berries over the top, then add the apples, bananas and kiwi.
Place sugar in a heavy-based saucepan with 1 ¼ cups (310ml) of water and stir over a low heat until the sugar has dissolved.
Increase heat to medium and continue to cook until the mixture becomes a golden caramel colour.
Add the lime juice, chopped ginger, almonds and honey.
Quickly pour the hot toffee over the fruit. Some of the toffee will melt into the yogurt.
For the sabayon
Place a heatproof bowl over a saucepan of barely simmering water (do not let the bowl sit in the water).
Add the egg yolks and sugar, whisk together until frothy.
Add the orange juice and rum, continue to whisk vigorously for about 8 minutes until the sauce is thick and foamy.
The bowl shouldn’t not ever reach about 37 degrees or the egg will scramble.
Remove the bowl from the heat and taste before servicing (if you like, add some extra rum).
Put the sabayon on top of the dish.
If you have one, use a blow torch to colour the sabayon.
Wine Recommendations
For this dessert I highly recommend a Muscat de Beaumes-de-Venis.
Have a go, you will love it.
