Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Berry Gratin with Champagne Sabayon
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 77
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 110 mg
- Sodium
- 6 mg
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 77
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 110 mg
- Sodium
- 6 mg
Ingredients
Directions
- Turn the oven on to broil with the rack about 6 inches/15 cm from the heat.
- Arrange the berries in individual gratin dishes and set on a baking sheet.
- Put the wine, sugar and egg yolks in a roomy glass bowl. Whisk to mix. Set the bowl over a saucepan partly filled with hot, but not simmering, water. Don't let the bottom of the bowl touch the water beneath. Whisk until the mixture is frothy, pale and ribbony, 5 to 8 minutes.
- Remove the bowl from the saucepan. Whisk in the zest and keep whisking a minute or two to cool slightly. Spoon the sabayon over the berries and place under the broiler until the sabayon is bubbly and golden, a minute or two. Place the gratin dishes on plates and serve immediately.
