| 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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