Wolfgang Puck Cookbook Wolfgang Puck Cookbook
Berry Sabayon Gratinee
Serving Size: 6
This dessert is one of my favorites. The sabayon literally melts in your mouth and the sparkling wine flavor makes it an elegant ending.
Ingredients
Sabayon:
8 egg yolks
3/4 cup sugar
1 vanilla bean
1 cup Moscato d'Asti or other sparkling wine
Pinch salt


3 1/2 cups fresh raspberries, blueberries, blackberries, or sliced strawberries
Powdered sugar
Directions
  1. In a large glass bowl, whisk together the egg yolks and sugar. Split the vanilla bean in half lengthwise, scrape the seeds with the back side of a pairing knife and add to the egg yolk mixture. Whisk until combine. Add the wine, a little at a time, and whisk to combine. Add a pinch of salt and whisk again.

  2. Set bowl over a pan of simmering water and whisk vigorously and constantly until the sauce is thick and fluffy, about 10 minutes.

  3. Preheat the broiler.

  4. Place 1/2 cup berries in the bottom of 6 shallow individual gratin dishes or ovenproof bowls. Spoon an even amount of the sabayon over each dish. Sprinkle the remaining berries evenly over the dishes. Place the dishes on a sheet pan and place on the top shelf of the oven under the broiler. Broil until the sabayon is golden brown, about 1 to 2 minutes. Sprinkle with powdered sugar and serve immediately.


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