September 20, 2019

Fruit Gratiné With Southbrook Framboise Sabayon & Chocolate Sauce

Recipe: Jamie Kennedy

Prep Time: 20 minutes

Total Time: 45 minutes

This light dessert can easily make use of whatever fruit is in season. Just look for a balance of flavors and textures and aim for a little more than one cup of fruit per person.



  • 1 grapefruit
  • 1 large navel orange
  • 2 cups strawberries
  • 2 cups raspberries
  • 2 ripe Bartlett pears
  • 1⁄4 cup pomegranate seeds
  • 2 tbsp Southbrook Framboise


  • 3 egg yolks
  • 1⁄3 cup sugar
  • 2 tbsp Southbrook Framboise
  • 2⁄3 cup whipping cream (35%)

Chocolate Sauce

  • 200 g (about 1 1⁄3 cups) bitter sweet chocolate, chopped
  • 2⁄3 cup whole milk (3%)


Yield: Serves 6

Prepare Fruit

  1. Peel and section grapefruit and orange, and hull berries. Peel, core and slice pears.
  2. To bowl add fruit, pomegranate seeds and Southbrook Framboise, and toss.

Make Sabayon

  1. Place pot with water at depth of 1-inch over high heat and bring to a boil. Add stainless steel bowl on top of pot (without touching water) to make double boiler.
  2. To bowl add egg yolks and sugar. Turn boiling water to simmer and whisk egg mixture for 4 minutes, or until it’s light in color and forms ribbon when dribbled. Remove from heat, whisk in Southbrook Framboise and let cool.
  3. Whip cream until stiff and fold into cooled yolk mixture.

Make Chocolate Sauce & Assemble

  1. In another bowl over simmering pot of water, add chocolate and milk. Stir occasionally until melted and uniform.
  2. Turn broiler to high. Divide macerated fruit between individual serving plates and spoon sabayon over top so it just covers fruit.
  3. Place plates on rimmed baking sheets and, working with one sheet at a time, broil for 1 minute, or until top of sabayon is golden. Repeat with remaining plates.
  4. Drizzle each plate with chocolate sauce and serve immediately.

Stacey Brandford


House & Home September 2019