Recipe courtesy of Wolfgang Puck
Berry Sabayon Gratinee
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 234
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 37
- Dietary Fiber
- 5
- Sugar
- 31
- Protein
- 4
- Cholesterol
- 195
- Sodium
- 36
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
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
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.