In this dessert, a selection of fresh berries is topped with fluffy sabayon sauce flavoured with lemon zest and Grand Marnier or rich Marsala. Served in individual dishes, each gratin is grilled close to the heat to warm the fruit and give the sabayon an attractive golden-brown top. Professional chefs often save time by using a small blowtorch instead of the grill. Choose berries that are plump and full of colour.
Getting Ahead:
The berries can be prepared, arranged in the dishes, and refrigerated 4 hours ahead. Sabayon sauce separates on standing, so it must be made and the dish grilled at the last minute.
Order of Work:
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