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Fruit brandy sabayon
Makes enough sauce for a 1kg pudding Sauces and accompaniments
Ingredients
- 50g caster sugar
- 3 egg yolks
- 4tbsp fruit brandy or port
Method
Whisk all the ingredients in a heatproof bowl set over a pan of simmering water, until the mixture is thick and creamy and the whisk leaves a trail when lifted. Serve warm over a pudding.
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