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Strawberry Balsamic Gratin w/ Champagne Sabayon

Berry Gratin with Champagne Sabayon, adapted from Laura Calder’s French Food at Home.

Ingredients:

  • 8 oz fresh strawberries, hulled and sliced
  • 2 tbsp aged balsamic vinegar
  • 2 tsp corn starch
  • pinch of salt
  • 4 small organic egg yolks
  • 1/4 cup sugar
  • 4 tbsp champagne/sparkling wine
Garnish: Strawberries, raw pistachios and fresh mint leaves.

Directions:

  1. Add fresh strawberry slices in a bowl with balsamic vinegar, corn starch and a pinch of salt. Mix and allow to macerate for a few minutes.
  2. Heat a saucepan with some water on low. Do not simmer, just heat.
  3. Meantime, make sabayon by whisking egg yolks, sugar and wine in a roomy glass bowl.
  4. Set the bowl over heated saucepan/double boiler and continue whisking sabayon until mixture is frothy, pale and ribbony. This should take between 5 to 8 minutes.
  5. Remove bowl from saucepan and keep whisking to cool slightly.
  6. Preheat oven to broil. Arrange macerated strawberries into individual gratin dishes and set it on a baking sheet.
  7. Spoon sabayon over strawberries and place under broiler until golden. This shouldn’t take more than a minute.
  8. Serve immediately with a glass of champagne.


Off to dream about France, french foods and most importantly, it’s desserts!! Huh.

What do you think about, when you hear the word “France”? And what inspires you in the kitchen?