There is always a certain joy in handling fire to caramelise a sabayon. The instant coloration, the lovely smell…
Sabayon is anyway one of my favourite desserts, easy but refined, adjustable to so many seasonal fruit…
This one was made with peaches, raspberries and blueberries. And Muscat from Provence to round the flavour of the cream.
just by reading it I can taste it. wonderful job chef
💛💛💛💛
Great photo 😁
🔥🔥
🤩🔥