|
Ingredients
Serves 4
300g strawberries
300g raspberries
Dash of Grand Marnier
Sabayon
4 egg yolks
125g caster sugar
Juice of 1 lemon
1 gelatine leaf, soaked in cold water and squeeze dry
100ml whipping cream
Method
In a bowl put the egg yolks, sugar and lemon juice, put the bowl over a pan of boiling water. With an electric whisk, whisk the egg yolks until they double in volume and have thickened enough. ( To be very hard) Add the gelatine and keep whisking, away from the heat, until it has dissolved. Continue whisking until the mixture is completely cold.
Whip the cream and fold it gently into the sabayon. Refrigerate the mixture until you need it.
When you are ready to serve, toss the berries with the Grand Marnier. Leave to macerate for a few minutes. Put them in a large ovenproof dish and top with the sabayon.
Heat your grill to its highest setting and glaze the gratin for about 1 minute until golden but not too brown on top. The grill needs to be very hot, if the grill do not go high enough, use a blow-torch.
| 
