Fruit Gratin with Champagne

Important points for Fruit Gratin with Champagne :

• Peel and cut the fruits into pieces.
• Place them in the bottom of a shallow bowl.
• Whip the cream to achieve a whipped cream.
• In a saucepan, place egg yolks and a bit of champagne.
• on low heat, whisk the sabayon making figure eights using the whisk. Beat constantly to avoid coagulation. Add sugar to taste.
• Add the whipped cream and delicately mix. Add a bit of champagne. Coat the fruits with sabayon.
• Place the fruit gratin under the broiler.
• Leave to broil until the sabayon browns.
• Make sure the whole surface of sabayon is gratinéed.
• When serving, decorate with a bunch of redcurrants or a strawberry. Serve lukewarm.