Recipe for Dinner.
Foamy Royal Sabayon.
Prepare as for Royal Sabayon but add 2 egg whites, whisked until stiff, and fold into the wine custard before pouring into the glasses. Serve with langues de chat biscuits instead of fruit.
Passion Fruit Souffles Asti Spumante Sabayon.
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4 ripe bananas.
6 passion fruit.
3 egg yolks 90 ml/6 tbsp rum.
60 ml/4 tbsp double (heavy) cream, lightly whipped.
6 egg whites.
75 g/3 oz/1/2 cup caster (superfine) sugar.
45 ml/3 tbsp apricot jam (conserve)
3 small just ripe bananas, sliced.
Pass the ripe bananas through a sieve (strainer) or mash very thoroughly to a smooth pulp. Collect the pulp from the passion fruit and mix it with the banana puree. Blend with the egg yolks, half the rum and the cream. In a mixing bowl, beat the egg whites until fairly stiff but not dry. Add the sugar, a little at a time. Mix one-third of this meringue with the banana mixture. Beat thoroughly. Fold in the remaining meringue very lightly. Thoroughly butter six individual ovenproof souffle dishes 250 ml/8 oz/1/2 cup capacity. Dust with caster sugar inside and place on a baking sheet ready for baking at the last moment. Fill each souffle dish to the brim. Mark round the edge with the back of a teaspoon to form a groove, detaching the mixture from the side of each dish. This will help in even rising. Bake in a preheated oven at 200°C/400°F/gas mark 6 for about 20 minutes until well risen. Meanwhile, warm the jam and the remaining rum. Add the sliced bananas. Serve with the souffles immediately accompanied with the sliced bananas in sauce.