The reputation of Tahitian vanilla is well established. Indeed, its seed-rich pod with a slightly aniseed flavor is much fleshier than most other varieties. Also, it develops an incomparable full and powerful flavor and enhances all pastry preparations. Here, the sweetness of the vanilla sabayon rebalances the acidity of certain exotic fruits, without neutralizing their characteristics. To savor it fully, consume this dessert as soon as it comes out of the oven.
For about 10 people:
Vanilla sabayon:
Whip 12 egg yolks with 300 g of sugar cooked at 118° with 2 split and scraped Tahitian vanilla pods.
Whip 500 g of whipped cream.
Mix the cooled bomb paste with the cream and pour the mixture into circles 10 cm in diameter until halfway up, place in the cold.
Prepare and thinly slice various exotic fruits (pineapple, mango, banana or others).
In a skillet, split and scrape 1 Tahitian vanilla pod; Fry the sliced fruit in butter until lightly browned, sprinkle with sugar, then caramelize.
In the bottom of a plate, arrange the pan-fried exotic fruits, turn out a slice of vanilla sabayon in the centre, sprinkle with icing sugar and bake in a hot oven (220°) for about 10 minutes.
Decoration:passion fruit pulp, sprigs of vanilla pods.
Source:Thuriès Magazine.
