Whisk Wednesdays—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

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)

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

Butter used so far: 12 pounds, 1.5 tablespoons

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::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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