|½ cup||Fresh raspberries|
|8 slices||Pound cake, 1/2-inch thick|
|2 tablespoons||Chiffonade or chopped fresh|
Preheat the oven to 450 degrees. In a stainless steel bowl, whisk all the 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 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.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2445
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