Blood Orange Gratin

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)