Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Egg yolks |
| 2 teaspoons | Sugar |
| ¼ teaspoon | Vanilla |
| ¼ cup | Champagne |
| ½ cup | Fresh raspberries |
| 8 slices | Pound cake, 1/2-inch thick |
| 2 tablespoons | Chiffonade or chopped fresh |
| \N \N | Mint |
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