Gratinated berry cabbage with limoncello

Name: Gratinated berry cabbage with limoncello
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 800 g mixed frozen berries; 1 Organic Lemon; 6 fresh egg yolks; 80 g Sugar; 150 ml dry white wine; 80 ml Limoncello (lemon liqueur); 2 TABLESPOONS demerara sugar

AUTHOR
Pat Ware

DIFFICULTY
not easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

800 g mixed frozen berries
1 Organic Lemon
6 fresh egg yolks
80 g Sugar
150 ml dry white wine
80 ml Limoncello (lemon liqueur)
2 TABLESPOONS demerara sugar

Directions

1
Defrost the berries for about 20 minutes, letting them drip off. Divide into six ramekins (each containing approx. 330 ml) or a large form (approx. 2 l). Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
2
For the zabaglione, wash the lemon hot, dab dry and finely grate the zest. Mix with egg yolk, white sugar and white wine in a metal bowl with a whisk or mixer. Then whip in a hot water bath for 7-10 minutes to a thick-foamed cream.
3
Remove from water bath, embezzle limoncello.
4
Pour zabaglione over the fruit. Sprinkle with brown sugar. Bake in a hot oven for about 10 minutes until a golden crust is formed. Serve immediately.