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Home Bread Pudding With Corn

BERRY GRATIN WITH LEMON SABAYON Recipe

Ingredients

How to make it

  • Note:
  • When making the sabayon, make sure the heat under the simmering water is not set too high. If the egg yolks overheat, they will scramble. Constant whisking is also required. Although we prefer to make this recipe with a mix of raspberries, blackberries, and blueberries, you can use three cups of just one berry if that’s what you have on hand.
  • 1. FOR THE SABAYON: Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees.
  • 2. Combine the water, lemon zest, lemon juice, and salt in a small bowl and set aside.
  • 3. Whisk the egg yolks and sugar in a medium bowl until frothy, about 1 minute. Set the bowl over a pan of simmering water. Continue whisking until the mixture begins to thicken, about 1 minute. Gradually whisk in the lemon mixture and continue cooking, whisking constantly, until the mixture is thick, light yellow, and tripled in volume, 5 to 7 minutes. Remove the bowl from the saucepan, whisk constantly for about 30 seconds to cool, then set aside while preparing the berries, occasionally whisking the mixture.
  • 4. FOR THE BERRIES: Combine the berries in a wide, shallow 2-quart broiler-safe gratin dish or divide among 6 ramekins or individual gratin dishes set on a rimmed baking sheet. Bake the berries until the fruit is warm and just beginning to release its juices, about 8 minutes. Remove the berries from the oven. Spoon the lemon sabayon over the berries and sprinkle with the sugar. Ignite a kitchen torch and caramelize the sugar. Serve immediately.

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The Cook

choclytcandy Dallas, Dallas

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