Individual Warm Berry Gratins

1. 1

   Hull the strawberries and slice them lengthwise 1/4 inch thick.

2. 2

   In a large bowl, toss together the strawberries, boysenberries, raspberries, kirsch and 2 tablespoons of the sugar.

3. 3

   Add a little more sugar if desired, depending on the sweetness of the berries (remember that the topping will also add sweetness).

4. 4

   Place a heatproof bowl over a saucepan of simmering water; do not let the bottom of the bowl touch the water.

5. 5

   Add the egg yolks, Champagne, and 4 tablespoons sugar and whisk together until the mixture holds its shape when the whisk is raised, about 6 minutes.

6. 6

   Do not overcook or the eggs will scramble.

7. 7

   Remove the bowl of sabayon from the heat and place it in a bowl of ice water to cool, whisking occasionally.

8. 8

   In a medium bowl, whip the heavy cream to soft peaks.

9. 9

   Fold the whipped cream into the sabayon.

10. 10

    Preheat the broiler.

11. 11

    Divide the berries among six 5-inch gratin dishes and set the dishes on a baking sheet.

12. 12

    Spread 2 tablespoons of the sabayon over each serving.

13. 13

    Sprinkle the remaining 4 tablespoons sugar over the gratins.

14. 14

    Slide the baking sheet of gratins under the broiler and cook for 3 to 4 minutes, just until the tops turn golden brown.

15. 15

    Watch carefully; turn the baking sheet if necessary.

16. 16

    Serve at once.

* Per serving · 4 servings · Values may vary.