Name: Blood Orange Gratin
Yield: 16 servings, approximately 300 calories and 12 grams of fat per serving
Cuisine: American
Ingredients: 4 egg yolks (⅓ cup/80 ml); ¾ cup (180 ml) unflavored nonfat yogurt; ½ cup (120 ml) grenadine; ½ teaspoon (1 g) ground allspice; 2 tablespoons (30 ml) orange liqueur; 1¼ cups (300 ml) heavy cream; 16 Miniature Tulips; Dark coating chocolate, melted; 2½ cups (600 ml) Honey-Vanilla Frozen Yogurt; 1 ounce (30 g) fresh ginger; 16 large blood oranges; ⅓ cup (80 ml) or 4 ounces (115 g) honey; ¾ cup (180 ml) water

Preparation info

16
servings, approximately 300 calories and 12 grams of fat per serving

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Gratin is the term applied to a dish placed briefly under a broiler or salamander to form a golden brown crust or skin on the surface.

Even though the orange gratin is not baked per se, be certain that the dessert plates or dishes are heatproof, as browning the surface of the sabayon takes quite a bit longer than, for example, browning a meringue-topped dessert.

This dessert should be started a day in advance of serving, or at least 4 hours before service (see Step 3)