Clementine gratin with a Grand Marnier sabayon
From the one star french chef Patrick Asfaux
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(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
Progression
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 !
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 !
credits photo : © Asfaux Patrick - A.F.Touch
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