Apricot Gratin with Sabayon of Muscat Wine

Name: Apricot Gratin with Sabayon of Muscat Wine
Yield: 8 servings, approximately 365 calories and 6.5 grams of fat per serving
Cuisine: American
Ingredients: 4 cups (960 ml) muscat wine or another sweet white wine, such as a late harvest Riesling; 4 cups (960 ml) muscat wine or another sweet white wine, such as a late harvest Riesling; Small edible whole fresh flowers, such as borage, or edible flower petals; 10 egg yolks (⅞ cup/210 ml); Small edible whole fresh flowers, such as borage, or edible flower petals; Small edible whole fresh flowers, such as borage, or edible flower petals; 20 large, fresh ripe apricots (approximately 3 pounds/1 kg 365 g); 4 cups (960 ml) muscat wine or another sweet white wine, such as a late harvest Riesling; 10 ounces (285 g) granulated sugar

Preparation info

8
servings, approximately 365 calories and 6.5 grams of fat per serving

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

This simple and refreshing dessert can easily be prepared in less than an hour. If the apricots are nice and ripe, that time can be cut in half by skipping the maceration part of Step 3. On the other hand, if there is no hurry and you want to dress up the plate a little, make Miniature Tulips and fill them with a small scoop of Honey-Vanilla Frozen Yogurt. Place the filled shell on top of the sauce in the center of the plate just before serving. The crisp cookie shell and cold yogurt each a

Ingredients

Americas
United States
Dessert
Gluten-free
Vegetarian

Ingredients

Method