Recipe: Gratin Of Summer Fruits With Celtic Crossing Sabayon
Margaret M. Johnson is a noted cookbook author and journalist. She has written for such publications as the Los Angeles Times, Dublin's Food & Wine, and the New York's Irish Echo newspapers, and is the author of The Irish Pub Cookbook; Irish Puddings, Tarts C umbles, and fools; The New Irish Table; and The Irish Heritage Cookbook, all from Chronicle Books. I had the pleasure and the delight to have Margaret on the show teaching me her dessert recipe using Celtic Crossing liqueur. M&M got to work.
What you will need for this recipe:
4 egg yolks
1/4 cup superfine sugar
3 tablespoons Celtic Crossing liqueur
3/4 cup dry white wine
2 teaspoons fresh lemon juice
3/4 cup fresh or frozen raspberries
1 cup fresh strawberries, hulled and sliced
1 cup fresh or frozen blackberries or blueberries
Confectioners' sugar for dusting
Mint springs for garnish
To make the sabayon: In a double boiler, combine all the ingredients. Place over simmering, not boiling, water and whisk for 8 to 10 minutes, or until thick, pale, and creamy.
To make the gratin: Preheat the broiler. Divide the fruit among six 8-ounce ovenproof bowls. Spoon the 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 flame constantly over the surface until the top is lightly browned. Dust with confectioners' sugar and garnish with sprigs of mint.
And there you have it.