September 20, 2019
Fruit Gratiné With Southbrook Framboise Sabayon & Chocolate Sauce
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.
Yield: Serves 6
- Peel and section grapefruit and orange, and hull berries. Peel, core and slice pears.
- To bowl add fruit, pomegranate seeds and Southbrook Framboise, and toss.
- 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.
- 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.
- Whip cream until stiff and fold into cooled yolk mixture.
Make Chocolate Sauce & Assemble
- In another bowl over simmering pot of water, add chocolate and milk. Stir occasionally until melted and uniform.
- Turn broiler to high. Divide macerated fruit between individual serving plates and spoon sabayon over top so it just covers fruit.
- 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.
- Drizzle each plate with chocolate sauce and serve immediately.