Sabayon Gratin of Seasonal Fruits
From Absinthe Cafe
DATE: Thursday, May 24th, 2012
Seasonal fruit whatever that may be
80 grams white sugar
65 ml dessert wine or eau de vie (pair your booze with your fruit)
Â· Prepare your fruit and put it in individual serving vessels (ramequins, champagne flutes, martini glasses, etc.) and set them aside.
Â· Combine the remaining ingredients in a stainless steel bowl set over a pot of simmering water and whisk until it has tripled in volume and has become light and frothy. Spoon it over your fruit and lightly brown it with a torch.