So, with berries as the theme and blueberries in the fridge, I turned to Lynne Mullins’ book “produce” to see what ideas she had for blueberries.
The book is a fantastic source of ideas with wonderful photos of fruit and vegetables at various markets and places around the world. There are photographs contributed by about 40 people and they just make you want to either go to the local market or get on a plane. When you see the market at Campo dei Fiori in Rome, or the markets of Paris and Seville, it is hard not to start planning a trip. My local green grocer has a copy in his store to help customers with their purchases and cooking.
I have met Lynne Mullins on a few occasions and we have one thing in common. Her husband and I share the same occupation. Other than that, she is attractive, has a wonderful knowledge of food, writes well and makes money out of her writings, so there are large differences. You will have seen some of her contributions in various papers and magazines including The Age/Sydney Morning Herald, Vogue and Australian Gourmet Traveller. You may recall “Three things with ...” in the Sunday Life magazine?
The section on berries has a photo with blueberries, strawberries and melons at Positano on the Amalfi coast and a recipe opposite for blueberries with sabayon sauce.
Now sabayon was the dish that George Calombaris made in the Thermomix during the Masterchef series last year. What he failed to do was explain just how much harder it is to make without the Thermomix. The other thing that was interesting was that nobody had told him to put the butterfly in the TMX, so many people trying to replicate his dish may be a little disappointed.
The following is similar in some respects to a dish with champagne and berries topped with sabayon sauce. The recipe from Lynne Mullins had marsala, along the lines of zabaglione, but I used crème de cassis and white wine.
Fresh Blueberries with sabayon sauce.
110 g sugar
5 egg yolks
1 tbsp crème de cassis
1/2 cup white wine
2 punnets blueberries
Place the sugar in the TM bowl and grind for 20 seconds on speed 9. Place the butterfly over the blades and add the egg yolks beat for 4 minutes at 50°C on speed 3.
Add the other ingredients and beat for 5 minutes at 80°C on speed 3. Check the consistency of the sabayon and cook for a little longer if necessary.
Divide the blueberries evenly between 4 serving dishes and then pour over the sabayon sauce.