Berry gratin
This is a good dessert to prepare in advance: you can keep the sabayon (custard) mixture in the fridge for up to 8 hours and have the berries ready in their dishes. We tend to make it with raspberries at the Field Kitchen, but any type of berry will work well. For a slightly more substantial pud, put the berries on a layer of sponge before topping with the sabayon.
Ingredients
- 110g caster sugar
- 4 large egg yolks
- 3 tbsp berry liqueur, such as cassis or framboise
- 365ml whipping cream
- 250g berries
Method
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Step 1
Put the sugar, egg yolks, 2 tablespoons of the liqueur and 1 tablespoon of the cream in a large, heatproof bowl and whisk together with a handheld electric beater. Place the bowl over a pan of simmering water, making sure the water does not touch the base of the bowl.
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Step 2
Continue whisking for about 10 minutes, until the mixture has increased in volume and thickened enough to leave a trail on the surface for a few seconds when drizzled from the whisk. Take the bowl off the heat and whisk for another 5 minutes.
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Step 3
Whip the rest of the cream with the remaining liqueur until it forms soft peaks. Fold into the cooled sabayon.
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Step 4
Divide the berries between 4 individual gratin dishes or just one large one. Top with the sabayon mixture and place under a hot grill for about 3 minutes, until lightly browned. Serve immediately.
