Berry Sabayon Gratinee (Wolfgang Puck) |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
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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:
1. 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.
2. Set bowl over a pan of simmering water and whisk vigorously and constantly until the sauce is thick and fluffy, about 10 minutes.
3. Preheat the broiler.
4. 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.
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