Berry Sabayon Gratinee

The recipe Berry Sabayon Gratinee is ready in around 32 minutes and is definitely a tremendous gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly option for lovers of Southern food. One serving contains 276 calories, 5g of protein, and 7g of fat. For $3.04 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. 24 people were impressed by this recipe. This recipe from Foodnetwork requires sugar, moscato, powdered sugar, and raspberries. Overall, this recipe earns a not so outstanding spoonacular score of 34%. If you like this recipe, you might also like recipes such as Berry Napoleon with Grand Marnier Sabayon, Soupe À L'oignon Gratinée, and Gratinée des Halles.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 12 minutes

 

Ingredients:

8 egg yolks

1 cup Moscato d'Asti or other sparkling wine

Powdered sugar

3 1/2 cups fresh raspberries, blueberries, blackberries, or sliced strawberries

Pinch salt

3/4 cup sugar

1 vanilla bean

Equipment:

knife

whisk

bowl

frying pan

broiler

oven

Cooking instruction summary:

In a large glass bowl, whisk together the egg yolks and sugar. Split the vanilla bean in half lengthwise and scrape the seeds with the back side of a pairing knife. Add vanilla bean seeds to the egg yolk mixture and whisk to combine. Add wine, a little at a time, and whisk to combine. Add a pinch of salt and whisk again. Set bowl over a pan of simmering water and whisk vigorously and constantly until the sauce is thick and fluffy, about 10 minutes. Preheat the broiler. 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.

 

Step by step:


1. In a large glass bowl, whisk together the egg yolks and sugar. Split the vanilla bean in half lengthwise and scrape the seeds with the back side of a pairing knife.

2. Add vanilla bean seeds to the egg yolk mixture and whisk to combine.

3. Add wine, a little at a time, and whisk to combine.

4. Add a pinch of salt and whisk again.

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

6. Preheat the broiler.

7. 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.

8. 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.


Nutrition Information:

Quickview
275k Calories
4g Protein
6g Total Fat
44g Carbs
3% Health Score
Limit These
Calories
275k
14%

Fat
6g
11%

  Saturated Fat
2g
14%

Carbohydrates
44g
15%

  Sugar
36g
40%

Cholesterol
260mg
87%

Sodium
19mg
1%

Alcohol
3g
19%

Get Enough Of These
Protein
4g
9%

Manganese
0.48mg
24%

Vitamin C
18mg
22%

Selenium
13µg
20%

Fiber
4g
18%

Folate
49µg
12%

Phosphorus
113mg
11%

Vitamin B5
0.95mg
9%

Vitamin B2
0.16mg
9%

Vitamin D
1µg
9%

Vitamin E
1mg
8%

Vitamin B12
0.47µg
8%

Vitamin A
369IU
7%

Iron
1mg
6%

Vitamin B6
0.12mg
6%

Zinc
0.85mg
6%

Vitamin K
5µg
5%

Calcium
48mg
5%

Vitamin B1
0.06mg
4%

Copper
0.08mg
4%

Magnesium
16mg
4%

Potassium
132mg
4%

Vitamin B3
0.42mg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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