INGREDIENTS

(serves six)

For the compote
2 punnets raspberries
2 punnets strawberries
1 punnet blackberries
1 punnet blueberries
½ punnet redcurrants
Sugar to sweeten - about 100g
40ml Grand Marnier

For the sabayon
75ml water
100g caster sugar
5 egg yolks, size 1
75ml Grand Marnier

To serve
Sable biscuit
Vanilla ice-cream

METHOD

To make the sauce, poach half of the fruit with the sugar and 20ml of the Grand Marnier until soft. Blitz into a coulis.

Remove the stalks from the remaining strawberries and wash in cold water. Halve and quarter depending on the size. Ensure the remaining fruits are clean and not damaged.

Boil the red fruit sauce. Add the berries and 20ml Grand Marnier. Allow to simmer for two minutes. Remove from the heat.

To make the sabayon, boil the water and sugar together and then allow to cool slightly. Put the egg yolks into a bowl over simmering water. Whisk the yolks and gradually add the hot syrup.

Add the Grand Marnier and continue to whisk until the mixture reaches the ribbon stage. Remove from the heat and use as soon as possible.

To serve, spoon the red fruits on to a plate. If desired, make a sable biscuit and use this as a base. Top with a generous helping of sabayon. Glaze quickly under a fierce salamander or use a blowtorch. Serve with vanilla ice-cream.

Willie Curley