STREAMING NOW: The Delicious Miss Dahl

Gratin of Summer Fruits With Irish Mist Sabayon

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Or, use a kitchen blowtorch and move flame constantly over the surface until the top is lightly browned.
  4. Dust with confectioners' sugar and garnish with mint if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: