© Amy Neunsinger
Golden Strawberry Gratins
- SERVINGS: 8
Sabayon, a sweet, frothy emulsion of egg yolks and wine or liqueur, makes a delicious topping for berries of all kinds.
- 3 pints strawberries, hulled and sliced 1/4 inch thick
- 3 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 1/4 cup Grand Marnier
- Preheat the broiler. Arrange the berries in 8 shallow heatproof dishes.
- Bring several inches of water to a simmer in a medium saucepan. In a medium stainless-steel bowl, whisk the eggs with the yolks and sugar for 2 minutes. Add the Grand Marnier and whisk for 1 minute. Set the bowl over the simmering water and whisk continuously until the sabayon is thick and fluffy, 4 to 5 minutes; be sure to whisk in the sabayon from the side of the bowl. Remove the bowl from the heat.
- Spoon 1/4 cup of the sabayon on each dish of strawberries. Set 4 of the dishes on a baking sheet and broil for 1 minute, or until the sabayon is lightly browned. Repeat with the remaining dishes.
A high-acid wine, such as a sparkling Blanc de Blancs, cuts the richness of this luscious dessert.