Berries with Orange Sabayon

This is wonderful easy and elegant dessert.  Combing the berries with a protein also makes it very health as it balances the carbs, not allowing the carbs in the berries to elevate the blood sugar.

I don’t always caramelize sugar on top…it’s great without it.

Lemon Sabayon

• 1/4  cup water
• 1/2  teaspoon grated lemon or orange zest, and 3 tablespoons juice from 1 large lemon or orange
• pinch table salt
• 3  large egg yolks
• 1/3  cup sugar (2 1/3 ounces)

Berries

• 1cup fresh raspberries
• 1cup fresh blackberries
• 1cup fresh blueberries
• 3  tablespoons sugar for caramelized crust

1. 1. FOR THE SABAYON: Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees.

   2. Combine the water, zest, juice, and salt in a small bowl and set aside.

   3. Whisk the egg yolks and sugar in a medium bowl until frothy, about 1 minute. Set the bowl over a pan of simmering water. Continue whisking until the mixture begins to thicken, about 1 minute. Gradually whisk in the juice/zest mixture and continue cooking, whisking constantly, until the mixture is thick, light yellow, and tripled in volume, 5 to 7 minutes. Remove the bowl from the saucepan, whisk constantly for about 30 seconds to cool, then set aside while preparing the berries, occasionally whisking the mixture.

   4. FOR THE BERRIES: Combine the berries in a wide, shallow 2-quart broiler-safe gratin dish or divide among 6 ramekins or individual gratin dishes set on a rimmed baking sheet. Bake the berries until the fruit is warm and just beginning to release its juices, about 8 minutes. Remove the berries from the oven. Spoon the sabayon over the berries and sprinkle with the sugar. Ignite a kitchen torch and caramelize the sugar. Serve immediately.