Recipe: Clementine gratin with a Grand Marnier sabayon

Name: Clementine gratin with a Grand Marnier sabayon
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6 servings
Ingredients: (For 6 servings):1 pound of peeled clementines; 50 grams (2.5 soupspoons) of light brown cane sugar; 1/4 cup of Grand Marnier (orange brandy); For the gratin itself :4 egg yolks; 100 grams (1/4 pound) caster sugar; 1 pound cottage cheese (30% fat); Icing sugar

By chef patrick Asfaux 4.8/5 (16 reviews) · 🍳 15 made it

Prep 5 min

Cook 5 min

Total 10 min

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

(For 6 servings):

1 pound of peeled clementines
50 grams (2.5 soupspoons) of light brown cane sugar
1/4 cup of Grand Marnier (orange brandy)

For the gratin itself :

4 egg yolks
100 grams (1/4 pound) caster sugar
1 pound cottage cheese (30% fat)

Icing sugar

Step-by-step directions

1 In a large non adhesive (teflon coated) frying pan, put your light brown sugar with 3 soupspoons of water, and when you get a light brown caramel, add the clementines cut in slices and gently stir during 2 minutes with a wooden spoon in order to coat the clementine slices with the caramel then add the brandy.

2 After 1 minute, distribute the clementines into 6 soup plates.

3 Heat the oven on the 'grill' position.

4 In a salad bowl, put the yolks then the caster sugar and whisk to bleach the mixture and then add the cottage cheese while still whisking.

5 Top the clementines in each plate with the above mixture then put them under the grill of the oven at half eight to get a gratin (it takes 10 minutes) and serve immediately.

Of course, no brandy if you serve this dessert to children. You can also serve this dessert in a large china dish and brown it under the grill.

A big moment of greediness !