Ingredients
For the compote:
- 2 pints (4 cups) blueberries
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- Half a vanilla bean
- 3 mint leaves
- 1 tablespoon creme de cassis
For the sabayon:
- 4 large egg yolks
- 2 tablespoons vermouth
- 1 teaspoon sugar
- Seeds from 1 vanilla bean
- ¼ cup heavy cream
- Confectioners’ sugar
- Nutritional Information
Nutritional analysis per serving (4 servings)
281 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 20 grams sugars; 4 grams protein; 220 milligrams cholesterol; 17 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- To make the compote, rinse the berries in cold water. In a medium saucepan on medium-low heat, melt the butter. Add the sugar, vanilla bean, mint, creme de cassis and blueberries. Cook slowly until the berries are softened, about 7 minutes. Transfer to an ovenproof gratin or baking dish and let cool.
- To make the sabayon, begin whisking the yolks in the top of a double boiler set over barely simmering water. Whisk in the vermouth, sugar and seeds from the vanilla bean. Continue whisking until the mixture doubles in volume. Remove from the heat and let cool slightly.
- When ready to serve, preheat the broiler or have a small culinary blowtorch ready. Whip the cream until it holds soft peaks. Fold it into the cooled sabayon. Pour the mixture over the berries and sprinkle the top with the confectioners’ sugar. Place under the broiler or cook with the blowtorch until the top is lightly browned. (The sabayon will melt slightly.) Serve immediately.
20 minutes
Dining and Cooking