[Champagne Gratin; mb©-05]
CARNIVAL OF RECIPES #56!
Hosted by Jordana at Curmudgeonry.
"Decorative light dessert, at the ending of summer." ~M.B.
2 peaches (optional; not used here)
12 strawberries (or so)
4 egg yolks
3 tablespoons (40g) granulated sugar
1/4 teaspoon vanilla
7/8 cup (20 cl) champagne
Peal the oranges and grapefruit. Remove all the whitish skin, and then cut the wedges of fruit from between the membranes that surround them. Peel the peaches (if used) and pit them. Cut each strawberry in half. Arrange the fruit around the edges of four oven-proof dessert plates. Set aside.
Beat the egg yolks in a double boiler for about 10 minutes, whisking in the champagne little by little. When the sauce thickens and forms a ribbon, whisk in the sugar and the vanilla. Remove from heat. Spoon some of the sauce into the center of each of the dessert plates, and then place the plates under the broiler just long enough to brown the sauce. Serve immediately.
Tip: 1. Desert served after a light Entrée.
Tip: 2. Add a serving plate of thin dessert crackers. (^_^)