| Cuisine: French | Type: Dessert | Serves: 4 |
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Source:
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Look & Cook (Women's Day) Vol. 3, No. 1 |
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Attributes:
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Comments:
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Could also use Marsala instead of the Grand Marnier, but we tried it once and it just wasn't as good. |
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Serving Suggestions:
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Ingredients:
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12 oz. mixed berries such as raspberries, strawberries, blackberries, blueberries 1 lemon 3 egg yolks 1/4 cup sugar 6 tbs. Grand Marnier |
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Instructions:
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Pick over the berries, only washing them if they are dirty. Hull the strawberries; cut any large berries in half or into quarters. Divide the berries evenly among the gratin dishes, arranging them decoratively, and chill in the refrigerator. Make the Sabayon sauce: Heat the broiler. Grate the zest from half of the lemon. Put the egg yolks, sugar and Grand Marnier in a large heatproof bowl and whisk to mix. Set the bowl over a saucepan half-filled with hot but not simmering water and start to whisk. Mixture will become quite pale as it is whisked. (Make sure the bowl is not touching the water or the sauce will overheat and may curdle.) Continue whisking until the mixture is frothy and thick enough to leave a ribbon trail, 5-8 minutes. Take the sauce off the pan of hot water, whisk in the zest and continue whisking 1-2 minutes until slightly cooled. Broil the Gratin: Arrange the gratin dishes on a baking sheet and spoon the sabayon sauce over and around the berries. Broil about 6 inches from the heat until the sabayon is golden brown and the fruit is warm, 1-2 minutes. Serve immediately. |
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Related recipes:
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None |
2001-03-10