Wednesday, May 20, 2009

Whisk Wednesdays—Gratin de Fruits au Marasquin (Fruit Gratin with Maraschino Liqueur)

Gratin de Fruits au Marasquin (Fruit Gratin with Maraschino Liqueur)
Sabayon (or Italian zabaglione) is a pudding, or custard, served on its own, or with fruit. For this quick dessert, the fruit is macerated, the sabayon is whisked, and the two are broiled before serving.

This is the third time I've made sabayon in this curriculum. First it was a traditional fruit zabaglione. Then we made a savory sabayon to top poached oysters. Now, we're making a sabayon that's browned under the broiler before serving.

Before making the sabayon, you macerate the fruit in liqueur. Macerating is done at room temperature. (Say that five times fast!) Whereas, marinating is generally done in the refrigerator. So, the fruit is soaked in the liqueur for at least 20 minutes. Then you make the sabayon.

The key to sabayon is constant whisking over simmering water to avoid scrambling the eggs. After making the sabayon, you broil it for a few minutes until it's lightly browned.

Recipe

Serves 6

Gratin de Fruits au Marasquin (Fruit Gratin with Maraschino Liqueur) mise en place
3 mangoes
6 figs (I used papaya.)
2 tablespoons maraschino liqueur (I used cherry brandy.)

For the Sabayon:
2 egg yolks
½ cup confectioners' sugar
2/3 cup dry white wine
2 tablespoons maraschino liqueur (I used cherry brandy.)

You can find the recipe for Gratin de Fruits au Marasquin (Fruit Gratin with Maraschino Liqueur) in the book Le Cordon Bleu at Home or here. To see how the rest of the Whisk Wednesdays group fared with their recipe, click here (or check out the sidebar) and then click on each blogger!

Tasting Notes
You actually don't need to spend a whole lot of time in the kitchen making this dessert. Although the sabayon requires a light touch, it is an easy recipe once you know that you're working with "diva" eggs and handle them properly. The sweet custard with the macerated fruit is delicious, and browning just adds even more flavor.

Links
• Bonbini!: Orange Sabayon
• Culinate and David Lebovitz: Zabaglione Gelato
• Dhanggit's Kitchen: Apricot Gratin in Sabayon
• :pastry studio: Oranges with Rosemary Sabayon

Next Class
• Salade de Foies de Volailles Tiedes (Salad of Warm Sautéed Chicken Livers)

. . . . . . . . . .

Running total: $1,332.38 + $9.49 = $1,341.87
($1.58 per serving)

Butter used so far: 12 pounds, 1.5 tablespoons

. . . . . . . . . .
::Whisk Wednesdays::
We're cooking our way through a cooking school curriculum using the Le Cordon Bleu at Home cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, we try to find a suitable substitution. Find out more here.
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  • 14 comments:

    Malak said...

    What a great looking tropical dessert! Great idea to use papaya instead of figs! the Sabayon looks like it is broiled to perfection. It must have been soooo delicious!

    Sophie said...

    MMMMM....this sabayon dessert looks fabulous!! deliciousness all the way!!

    pigpigscorner said...

    OMG it looks gorgeous!! and you used my favourite fruits!

    Dishin And Dishes said...

    Great instructions and info about sabayon...beautiful pictures!

    EB said...

    "diva eggs" hee hee. nice.

    pinkstripes said...

    YUM! Looks and sounds delicious.

    katie said...

    I want to try and make sabayon! But somebody stole my little whisk... or maybe I lost it.

    I like how you can go sweet or savory. I want to eat your savory one over quinoa or something.

    Thanks for the first fruit gratin I have ever seen. :)

    Tracey said...

    Wow, it looks terrific! I love that the fruit is arranged like a tropical flower!

    lisaiscooking said...

    I don't think I've seen broiled sabayon before. So interesting. Your fruit looks lovely on top, and it sounds delicious.

    Kayte said...

    Okay...I'm looking at yours and mine is very different. Did I whisk it too long...mine was thick and ploppy...yours looks like mine looked after about 5 minutes...I kept going to get to a more custard type consistency...did I do this wrong? When should I have stopped whisking? It was sooo good. I love the flower design on yours...you are so creative.

    Desmone007 said...

    Oh my, I didn't know you could do this with fruits! Absolutely fantastic!...I have to stop by your blog more often :)

    Elyse said...

    Mmm, I love sabayon. This is an awesome-looking recipe, Shari!! So many fabulous flavors going on. Man oh man, I wish I could have some of this right now. Deeelish!

    Engineer Baker said...

    That looks gorgeous and oh-so-light. What a wonderful summery dessert!

    vibi said...

    WOW! How could this one pass me by! This is amazing looking, Shari... and sounds lovely with maraschino liquor! Mmmmmm...

    Seems like the perfect end to a summer dinner under the stars!