Strasberry & Mint Sundae, Prosecco Sabayon, Oat & Almond Clusters
Oat & Almond Clusters
1/2tspVanilla Bean Paste
1/2medium Egg White
425gStrasberries or a mixture of StrasberriesStrawberries & Raspberries, save a few to garnish with
30gCaster tablespoons sugar
60mlProsecco or other sparkling wine
100mlWhipping cream or 60ml Double & 30ml Single Cream
3large egg yolks
75mlProsecco or other sparkling wine
400gStrawberriessliced and frozen in a single layer
1Medium Egg Whiteoptional
Oat & Almond Clusters
Pre-heat the oven 160C. Combine the oats, almonds, honey, maple syrup, vanilla bean paste and egg white in a bowl. Have a baking tray ready lined with baking parchment. Spread the oat mixture on the tray, you don’t need to be too careful with this , just a rough single layer as you want the oats and almonds to cluster together. Bake for 15-20 minutes, or until golden brown, turning half way through the cooking time. Cool. Can be kept in an airtight container for several weeks.
Cut the large strasberries in half, slice the strawberries if using. Place in a bowl and sprinkle with the caster sugar, pour over the Prosecco, finely slice the mint and add this too. Macerate slightly with a fork, let it stand at room temperature until juices form, about 30 minutes. Can be made a few hours ahead. Cover and chill.
Whip the cream in a medium bowl until soft peaks form; refrigerate until ready to use. Fill a large bowl halfway with ice and cold water. Whisk the egg yolks and sugar to blend in a medium metal or glass bowl; add 75 ml Prosecco and whisk to blend.
Set the bowl over saucepan of simmering water and whisk constantly and vigorously until the mixture is thick and resembles softly beaten whipping cream, approximately 6 minutes. Set the bowl with sabayon in a bowl of ice and cold water and whisk occasionally until the sabayon is cool. Fold in chilled whipped cream. The Sabayon can be made a few hours ahead. Cover and chill.
Place the slices of frozen strawberries in a sturdy food processor or blender with 60g of sugar, the egg white (if using) and a teaspoon of lemon juice. Blitz for 10-15 seconds, then scrap down the sides and blitz again until smooth. Check the sweetness, add more icing sugar if needed. Place in a plastic container and pop in the freezer. Make an hour or two in advance.
Spoon a scoop of strawberry sorbet into either 4 glasses or bowls, top with the strasberry salad. Spoon over the Sabayon; sprinkle each glass with 1 tablespoon or so of the oat and almond clusters and a few saved strasberries, serve immediately.
Of course this Sundae can be made with any combination of soft fruit.