| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Essnce02 | 4 | servings | |
INGREDIENTS
| 3 | Egg yolks | |
| 2 | ts | Sugar |
| 1/4 | ts | Vanilla |
| 1/4 | c | Champagne |
| 1/2 | c | Fresh raspberries |
| 8 | Slices; ¥ | |
| 1 | lb | Cake; 1/2-inch thick |
| 2 | tb | Chiffonade or chopped fresh mint |
INSTRUCTIONS
Preheat the oven to 450 degrees. In a stainless steel bowl, whisk the first four ingredients together, until frothy. Place the bowl over a double boiler. Whisk the mixture for 2 minutes and remove from the heat. Continue whisking for 20 seconds. Fold in the raspberries. Place 2 slices of the pound cake in each of 4 individual gratin dishes. Spoon a fourth of the sabayon over each dish, covering the cake completely. Place the gratin in the oven and bake until the top is golden-brown, about 3 minutes. Remove from the oven and place on a plate. Garnish with mint. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2445 broadcast 12-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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