Berry Sabayon Gratinee

Name: Berry Sabayon Gratinee
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H32M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 8 egg yolks; 3/4 cup sugar; 1 vanilla bean; 1 cup Moscato d'Asti or other sparkling wine; Pinch salt; 3 1/2 cups fresh raspberries, blueberries, blackberries, or sliced strawberries; Powdered sugar

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Level: Intermediate
Total: 32 min

Prep: 20 min
Cook: 12 min

Yield: 6 servings

Level: Intermediate
Total: 32 min

Prep: 20 min
Cook: 12 min

Yield: 6 servings

Ingredients

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8 egg yolks

3/4 cup sugar

1 vanilla bean

1 cup Moscato d'Asti or other sparkling wine

Pinch salt

3 1/2 cups fresh raspberries, blueberries, blackberries, or sliced strawberries

Powdered sugar

Directions

In a large glass bowl, whisk together the egg yolks and sugar. Split the vanilla bean in half lengthwise and scrape the seeds with the back side of a pairing knife. Add vanilla bean seeds to the egg yolk mixture and whisk to combine. Add wine, a little at a time, and whisk to combine. Add a pinch of salt and whisk again.
Set bowl over a pan of simmering water and whisk vigorously and constantly until the sauce is thick and fluffy, about 10 minutes.
Preheat the broiler.
Place 1/2 cup berries in the bottom of 6 shallow individual gratin dishes or ovenproof bowls. Spoon an even amount of the sabayon over each dish. Sprinkle the remaining berries evenly over the dishes. Place the dishes on a sheet pan and place on the top shelf of the oven under the broiler. Broil until the sabayon is golden brown, about 1 to 2 minutes. Sprinkle with powdered sugar and serve immediately.