- Prep Time
- 5 mins
- Total Time
- 25 mins
- Serves
- Serves 6
Ingredients
- 1 cup
- sliced almonds
- 250 mL
- 1 cup
- each fresh strawberries, blueberries and raspberries
- 250 mL
- 1½ tsp
- almond extract, divided, or 1/4 cup (60 mL) amaretto
- 7 mL
- 6
- eggs, yolks only
- ½ cup
- maple syrup
- 125 mL
- ¼ cup
- fresh pomegranate seeds
- 60 mL
- 6
- fresh mint leaves
Method
Step 1
Preheat oven to 180°C (350°F). Spread almonds on baking sheet and toast on middle rack of oven until golden brown, about 5 min. Set aside. (Nuts can be toasted up to 2 days in advance.) Halve or quarter strawberries. In a bowl, mix berries with 1 tsp (5 mL) almond extract or amaretto. Set aside.
Step 2
Using a double boiler, combine egg yolks, maple syrup and remaining almond extract. Whisk mixture vigorously until it becomes pale, fluffy and doubles in volume, about 8 min. Remove from heat and set aside.
Step 3
Arrange berries in 6 martini glasses and mound sabayon mixture on top of fruit. Garnish with toasted almonds, a few pomegranate seeds and mint.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1⁄6 of the recipe
- Calories:
- 260
- Fat:
- 11 g
- Saturated Fat:
- 2 g
- Carbs:
- 34 g
- Fibre:
- 4 g
- Cholesterol:
- 200 mg
- Protein:
- 7 g
- Sodium:
- 10 mg
