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Posted for Zaar World Tour 2005. This looks delightful, particularly since it's a relatively low fat/low sugar dessert. Remember too that the cholesterol in egg yolks is not as bad for you as they used to think! It's an Irish version of an Italian zabaglione and a French sabayon. Easiest if you have a kitchen blowtorch. (Don't borrow one from the metal worker at the construction site down the road, LOL.) From The New Irish Table.
- 4 egg yolks
- 1⁄4 cup superfine sugar
- 3 tablespoons Irish Mist liqueur
- 3⁄4 cup dry white wine
- 2 teaspoons fresh lemon juice
- 3⁄4 cup fresh raspberries or 3⁄4 cup frozen raspberries
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blackberries or 1 cup fresh blueberries or 1 cup frozen blackberries or 1 cup frozen blueberries
- 1 tablespoon confectioners' sugar
- mint sprig (to garnish) (optional)
- Sabayon: In a double boiler, combine all ingredients for sabayon. Place over simmering, not boiling, water and whisk for 8-10 minutes, or until thick, pale and creamy.
- Gratin: Preheat broiler (if not using blowtorch). Divide the fruit among 6 8-ounce ovenproof bowls. Spoon sabayon evenly over tops and brown lightly under the broiler 4 inches from 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 mint if desired.