It’s difficult for me to write a dessert menu without using some variation of a sabayon. Rich and luscious without being heavy, sabayons are one of the finest of all dessert sauces. They can accompany cake, form an integral part of a dessert such as a trifle, or be a crucial component of a dessert, as here. The flavor possibilities are endless. Sparkling wine, dessert wines, or liqueurs such as Grand Marnier, Amaretto, or Frangelico can all be used as the liquid. If using a liqueur, combine one third of the liqueur with two thirds the amount of orange juice or it will be too sweet. Nonalcoholic versions can be made with sparkling apple cider, apple juice, or ginger beer (which is nonalcoholic).
Remove the rind from the pineapple. From the top, cut into quarters and then cut out and discard the core. Cut the pineapple into 1-inch pieces. Purée the pineapple in a food processor. Strain through a medium-mesh sieve. Stir in the sugar, rum, and salt. Pour into a 9-by-13-inch pan and freeze for about 1 hour until it begins to harden. Stir the mixture with a fork and place it back in the freezer. Freeze, stirring every 30 minutes with a fork, until frozen, about 4 to 6 hours, depending on your freezer.
In a medium stainless-steel bowl, whisk together the egg yolks, sugar, and salt. Whisk in the ginger beer. Place the bowl over a saucepan with
Place some raspberries in the bottom of individual glasses or bowls. Top with a spoonful of sabayon and then fill the glass with granita. Dollop a little more sabayon on top. Serve immediately.
The granita can be made a couple days in advance. Store in an airtight container. If it freezes solid, break it up with a fork. The sabayon can be made a day in advance. Keep refrigerated in an airtight container.
© 2006 Emily Luchetti. All rights reserved.