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1
To make the sabayon, you will need a whisk, a nonreactive metal bowl and a saucepot large enough so the bottom of the metal bowl can sit in it, but not too deep.
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2
You will want to put some simmering water in the saucepot and then set the bowl with the sake, sugar and egg yolks in it; it should fit perfectly.
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3
Whisk vigorously until the eggs form ribbons and thicken, but no longer.
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4
It should have a raw taste.
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5
Set aside in a warm place.
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6
For the French toast, you will need another nonreactive bowl, a whisk and a nonstick pan.
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7
Remove the crusts from the brioche.
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8
If you prefer, you can cut the bread into a specific shape, such as a circle, using a cookie cutter or even the top of a glass.
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9
In a nonreactive bowl, combine the cream and cinnamon.
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10
Whisk until there are no lumps, then add the eggs and vanilla.
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11
Whisk again.
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12
Place the pan on the heat and add clarified butter.
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13
When hot, dip the brioche in the egg batter on both sides then cook in the pan until golden brown on both sides.
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14
Remove and set on an absorbent towel.
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15
Sprinkle the French toast with powdered sugar.
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16
Place on a serving plate, arranging the berries attractively on the French toast.
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17
Coat with the sabayon, then garnish with fresh mint.
