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Cookbook

 

Gratin of Summer Fruits
with Irish Mist Sabayon

Gratin

Serves 6

One of Italy's great gifts to the dessert world is zabaglione, a heavenly combination of egg yolks, sugar, and Marsala wine whisked over simmering water to a pale yellow froth. In France and other parts of the world the sauce is called sabayon, and now there's a distinctly Irish version made with Irish Mist liqueur, a blend of four distilled spirits, Irish honey, and exotic herbs.

SABAYON:
4 egg yolks
1/4 cup superfine sugar
3 tablespoons Irish Mist liqueur
3/4 cup dry white wine
2 teaspoons fresh lemon juice

GRATIN:
3/4 cup fresh or frozen raspberries
1 cup fresh strawberries, hulled and sliced
1 cup fresh or frozen blackberries or blueberries
Confectioners' sugar for dusting
Mint springs for garnish

TO MAKE THE SABAYON: In a double boiler, combine all the ingredients. Place over simmering, not boiling, water and whisk for 8 to 10 minutes, or until thick, pale, and creamy.

TO MAKE THE GRATIN: Preheat the broiler. Divide the fruit among six 8-ounce ovenproof bowls. Spoon the sabayon over the top and brown lightly under the broiler 4 inches from the heat source for about 2 minutes, or use a kitchen blowtorch and move flame constantly over the surface until the top is lightly browned. Dust with confectioners' sugar and garnish with sprigs of mint.

 

Buy the Book!

 

from:
The New Irish Table
70 Contemporary Recipes
by
Photographs by Margaret Johnson
Food Photographs by Christopher Hirsheimer
Chronicle Books
Price: $24.95
ISBN: 0-8118-3387-9
Recipe reprinted by permission.

 

The New Irish Table

Recipes

 


Cookbook Profile Archive

 

This page created March 2003


 


 
 

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