Fresh Berry Medly With Grand Marnier Sabayon Recipes

GRATIN OF FRESH BERRIES WITH SABAYON RECIPE

Steps:

• #Prepare the Berries# Pick over the berries, washing them only if they are dirty. Hull the strawberries. Cut any large berries in half or into quarters.
• Divide the berries evenly among the gratin dishes, arranging them decoratively, and chill in the refrigerator. "Arrange berries attractively in individual dishes" #Make the Sabayon# Heat the grill. Grate the zest from half of the lemon. "Tap the grater firmly on the work surface to dislodge all the zest."
• Put the egg yolks, sugar, and Grand Marnier in a large heatproof bowl and whisk them to mix. "Combine ingredients in heatproof bowl to whisk over hot water later"
• Set the bowl over the saucepan half-filled with hot but not simmering water and start to whisk. A note from Eatopic: Make sure the bowl is large enough to sit in the saucepan without touching the water or the sauce will overheat and may curdle.
• Continue whisking until the mixture is frothy and thick enough to leave a ribbon trail, 5-8 minutes. Take the sauce from the pan of hot water, whisk in the zest, and continue whisking 1-2 minutes until slightly cooled. "Mixture will become quite pale as it is whisked." #Brown the Gratin# Arrange the gratin dishes on the baking sheet and spoon the sabayon over and around the berries. Grill about 15 cm (6 inches) from the heat until the sabayon is golden brown and the fruit is warm, 1-2 minutes. #TO SERVE# Transfer the hot dishes to plates for easy service and serve immediately. "Sabayon is grilled to deep golden brown." "Berries are warm and succulent" A note from Eatopic: "Look for berries in season achieve the full fruity fragrance of this sumptuous dessert."

SIMPLE FRESH BERRY WITH GRAND MARNIER SAUCE

Steps:

• Gather the ingredients.
• Put 1 pint of the mixed berries in a medium bowl. Using a pastry cutter , fork, or potato masher, coarsely mash berries.
• Purée remaining berries with 4 tablespoons sugar in a food processor fitted with a steel blade.
• Mix puréed berries with mashed berries along with orange liqueur.
• Taste and adjust flavor, adding more sugar if necessary.
• Let the berry sauce stand at room temperature to allow the flavors to blend for at least 30 minutes. The sauce can also be prepared ahead, covered, and refrigerated for up to 4 hours before serving.
• Enjoy! Recipe Source: " The Perfect Recipe " by Pam Anderson (Houghton Mifflin) Reprinted with permission. As Executive Editor of Cook's Illustrated, Pam Anderson made a name for herself in the food world. She has since authored seven cookbooks, including "The Perfect Recipe," a cookbook dedicated to the everyday home cook. The cookbook has over 150 recipes with dozens of step-by-step illustrations and tons of helpful tips.

GRAND MARNIER BERRY SALAD

Steps:

• Place all rinsed and drained berries and chopped mint in a serving bowl.
• Separately, whisk together fresh lime juice, honey and Grand Marnier liqueur.
• Pour evenly over fruit and stir gently to coat.
• Garnish with mint sprig and lime wedge if desired.
• Serve immediately or cover and refrigerate.

MIXED BERRIES MARNIER

Steps:

• Place berries in a glass bowl.
• Sprinkle with sugar and grand marnier, mixing to distribute sugar and liqueur.
• Cover and refrigerate until ready to serve.

FRESH BERRY MEDLY WITH GRAND MARNIER SABAYON

Steps:

• IN a double boiler over boiling water whip egg yolks with sugar. Whip 3-4 minutes unitl Sabayon fluffs and starts to form peaks. Add Grand Marnier (to taste, it should flavor but not overpower the custard) IN a cold mixing bowl fold custard with cool whip and the3 chill well. Alternate layers of Sabayon and berries in parfait glass and garnish top with sliced berries/