Gratin of Fresh Fruits With Irish Mist Sabayon
4 egg yolks
1/4 cup superfine sugar
3 tablespoons Irish Mist liqueur
3/4 cup dry white wine
2 teaspoons lemon juice
3/4 cup fresh raspberries
1 cup fresh strawberries, hulled and sliced
1 cup fresh blackberries or blueberries
Mint springs for garnish, optional
To make the sabayon, in a double boiler combine egg yolks, sugar, Irish
Mist liqueur, white wine and lemon juice.
Place over simmering, but not boiling, water and whisk for 8 to 10
minutes, or until thick, pale and creamy.
To make the gratin, preheat the oven broiler.
Divide the raspberries, strawberries and blackberries or blueberries
among six (8-ounce) ovenproof bowls.
Spoon sabayon over the top and brown lightly under the broiler, 4 inches
from the heat source, for about 2 minutes, or use a kitchen blowtorch
and move the flame constantly over the surface until the top is lightly
Dust with confectionersí sugar and garnish with mint sprigs, if desired.