Christmas pudding is great, if you like Christmas pudding, but not everyone wants to finish their feast with a large dark fruity cannonball.
We have a suggestion for those people seeking something lighter. How about fresh fruits with a delicious Champagne sabayon as demonstrated by the Torridon chef David Barnett last summer?
David was starring at the Highland and Moray Food Festival in Inverness and showed off many of the delights of the Torridon kitchen garden as he exhibited his skills.
It is a simple enough dish and if you would like to try your hand at it watch this excerpt from David’s culinary masterclass.
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