MIXED BERRY SABAYON GRATIN WITH BLOOD ORANGE SORBET
(Serves four)

INGREDIENTS:
2 tablespoons unsalted butter
4 tablespoons of clover honey
12 large strawberries cut in quarters
1/2 cup raspberries, picked over
3 egg yolks
2 drops vanilla extract
1 tablespoon sugar
1/3 cup Moscato wine or any other dessert wine
4 small scoops of blood orange sorbet
4 sprig of mint

METHOD:
- Preheat broiler.
- In skillet melt butter and add honey over moderate heat.
- Add strawberries and stir until coated, remove from heat and stir in raspberries.
- Divide mixture in to 4 gratin dishes.
- In stainless steel bowl set over a pot of simmering water, whisk egg yolks, sugar, vanilla and wine until mixture is thick and pale.
- Remove from heat and whisk until slightly cool.
- After about one minute spoon sabayon over berry mixture.
- Transfer to baking sheet and broil until golden brown.
- Top with small scoop of blood orange sorbet, garnish with sprig on mint and serve immediately.

Posted By
Chef Rupert Leitner
Executive Chef

This entry was posted on Saturday, February 13th, 2010 at 11:36 am and is filed under Eats, Inside the Roosevelt Hotel New York. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “FROM THE KITCHEN: Mixed Berry Sabayon Gratin with Blood Orange Sorbet”

1. Scot Wildeisen Says:
   March 5th, 2010 at 3:05 am

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