Name: Rice and Berry Gratin with Champagne Sabayon Recipe
Total time: 15 min
Yield: 1
Ingredients: 5 tablespoons Berries (I used frozen own frozen, but if you have the opportunity, take fresh); 2 tablespoons Rice; 2 pieces Egg yolk; 1 tablespoon Sugar; 2 tablespoons Champagne (or white wine); 1 tablespoon Lemon zest

Rice and Berry Gratin with Champagne Sabayon Recipe

This dish can be a delicious festive Breakfast and a sophisticated dessert. It has a delicate taste and looks good on the table.

Course

Dinner Dishes, Holiday Food, Hot Dishes, Lunch Second Breakfast, Second Course

Cuisine

French

Keyword

For Beginners, Medium

Cook Time

15 minutes

Servings

Ingredients

5 tablespoons Berries I used frozen own frozen, but if you have the opportunity, take fresh
2 tablespoons Rice
2 pieces Egg yolk
1 tablespoon Sugar
2 tablespoons Champagne or white wine
1 tablespoon Lemon zest

Course

Dinner Dishes, Holiday Food, Hot Dishes, Lunch Second Breakfast, Second Course

Cuisine

French

Keyword

For Beginners, Medium

Cook Time

15 minutes

Servings

Ingredients

5 tablespoons Berries I used frozen own frozen, but if you have the opportunity, take fresh
2 tablespoons Rice
2 pieces Egg yolk
1 tablespoon Sugar
2 tablespoons Champagne or white wine
1 tablespoon Lemon zest

Instructions

Defrost the berries.
Rice boil until tender.
Prepare lemon zest and wine, everything will have to be done very quickly.
Berries with rice will put in a beautiful mold.
Now we do everything very quickly. Add sugar to the yolks.
Whisk in a steam bath to increase the volume three times.
Add the zest and wine, continuing to whisk.
Such magnificent as foam, Sabayon has to turn out.
Pour the rice and berry mixture. Send in the oven under the heated grill, literally for 2 minutes. As soon as the brown crust appeared, the gratin is ready. If you do not have a grill, then put the form as high as possible under the top ten. Serve immediately.
The dish is ready and now you can enjoy the delicate taste. Bon appetit!

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