For the sabayon:
1 Peel the mandarin oranges into segments and arrange them on a plate. Sprinkle with sugar and drizzle with 1.4 fl oz (4 cl) of Grand-Marnier. Cover with cling film and chill.
2 In a bowl, add your egg yolks, pour in the sugar and whisk everything together until pale.
3 Set a saucepan with water on the heat so that the bowl sits halfway submerged in a double boiler setup.
4 Whisk your mixture constantly. When it thickens, add the orange juice and Grand-Marnier, continue whisking until it reaches a cream-like consistency. Remove the bowl from the heat and keep whisking for a few more minutes.
5 Turn on your oven to the grill setting.
6 On a plate or small individual round dish, arrange the mandarin orange petals in a rosette shape.
7 With a spoon, cover with the sabayon and pass under the grill quickly just to brown.
You can serve this mandarin orange petal gratin with wafer biscuits or warm madeleines.
Serve this gratin with crispy tuiles or warm madeleines, that's all you need. The mandarin acidity balances the sabayon's sweetness perfectly. Key technique: whisk the egg-sugar mixture only once over the bain-marie, or you'll get a grainy sabayon. Keep it between 65–70°C max; the cream should thicken slowly, never boil.
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