Fruit Sabayon Au Gratin

Grate a tsp. of zest from each of the orange and lemon, then squeeze out the juice.

Clean the berries and put them in a large enough bowl, cut the strawberries in half. Marinate berries with a squeeze each of orange and juice of one lemon and 1 tbsp sugar.

Place eggs, yolks, 1 tbsp Amaretto, sugar, orange and lemon zest and a squeeze of juice from each of the citrus fruits in a large enough bowl and beat over a bain-marie with a whisk until a rose forms (i.e. heat the eggs to about 85 °C, they should just begin to set but not become stiff).

Place the berries in deep plates, pour the whipped sabayon over them and gratinate under the grill until golden brown.

Dust with powdered sugar and garnish with fresh mint. Serve each with a scoop of vanilla ice cream to taste.

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