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GRATIN - Mandarin Orange Supreme Gratinee with Tangy Sabayon Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Orange Supreme Gratinee with Tangy Sabayon Sauce Recipe courtesy of Melissa d'Arabian Ingredients | |
| 2 (15-ounce) cans | mandarin oranges, drained |
| Tangy Sabayon Sauce, recipe follows | |
| 2 tablespoons | brown sugar |
| .-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-. Tangy Sabayon Sauce: | |
| 2 | egg yolks |
| 3 tablespoons | sugar |
| 2 tablespoons | sweetened wine, such as marsala |
| 1 tablespoon | sour cream |
Directions
Preheat the broiler on low.
Place the oranges in a medium ovenproof dish, or divide among 4 ovenproof custard dishes. Spoon the Tangy Sabayon Sauce over the top (a couple tablespoons over each if using the individual dishes). Sprinkle with brown sugar. Place on a baking sheet, place under the broiler, and cook until golden to dark brown. Watch very closely for burning! Serve immediately.
Tangy Sabayon Sauce:
Place the egg yolks, sugar, and wine in a metal bowl. Place the bowl over a saucepan of barely simmering water, making a double boiler. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes. Mixture should be uncomfortably warm to the touch, but not burning. Remove the pan from the heat and whisk in the sour cream.
Recipe uploaded with Shop'NCook for iPhone.
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