- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 10 minutes
- Effort: medium
- 4 peaches
- 1 tbsp butter
- 3 tbsp caster sugar
- 2 tbsp peach brandy
- 300 g strawberries, hulled
- 150 g raspberries
- icing sugar, for dusting
For the sabayon:
- 4 egg yolks
- 125 g caster sugar
- juice of 1 lemons
- 1 leaf of gelatine, optional) soaked in cold water and squeezed dry
- 100 ml whipping cream
Tips and Suggestions
The sabayon must not get too hot during cooking or it will become grainy: if it begins to feel warmer than body temperature, remove the pan briefly from the heat, beating continuously, until the mixture cools and then return it to the heat and continue beating.
1. Whisk the egg yolks, sugar and lemon juice together in a heatproof bowl over a pan of barely simmering water, until the mixture has doubled in volume and thickened enough for you to make a figure 8 clearly with your whisk on the top of the mixture.
2. Add the softened leaf of gelatine and keep whisking, away from the heat until it has dissolved. Continue whisking until the mixture is completely cold.
3. Whip the cream and fold it gently into the sabayon and refrigerate the mixture until you need it. This can be done a day in advance.
4. Cut the peaches in half and remove the stones, cut each half into four.
5. Heat a large frying pan with the butter and fry the peaches for about 1 minute.
6. Add the sugar and fry for a further minute.
7. Finally, add the peach brandy, boil it quickly and transfer the peaches to four deep heatproof plates or one large heatproof dish (this is the most practical).
8. Sprinkle the berries over the top of the peaches and spoon the sabayon over everything.
9. Lightly dust the top with icing sugar. Heat a grill to its highest setting and cook the gratin for about 1 minute until golden. Serve immediately.
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