Raspberry Gratins

1. 1

   Using electric mixer, beat sugar, yolks, 4 tablespoons framboise, and 2 tablespoons cream in large metal bowl to blend.

2. 2

   Set bowl over saucepan of barely simmering water (do not allow bowl to touch water) and continue beating until mixture is thick and billowy and instant-read thermometer inserted into center registers 160F, about 9 minutes.

3. 3

   Remove bowl from over water.

4. 4

   Continue beating until mixture is cool, occasionally scraping down sides of bowl, about 5 minutes.

5. 5

   Beat remaining 2 tablespoons framboise and 1 1/4 cups cream in medium bowl until peaks form.

6. 6

   Fold cream into yolk mixture in 2 additions.

7. 7

   (Sabayon can be prepared 8 hours ahead.

8. 8

   Cover; chill.)

9. 9

   Preheat broiler.

10. 10

    Divide raspberries equally among eight 1 1/4-cup custard cups or shallow ramekins.

11. 11

    Top raspberries with sabayon.

12. 12

    Broil until sabayon is lightly browned, watching carefully to avoid burning, about 2 minutes.

13. 13

    Serve warm.

14. 14

    Sold at some liquor stores and specialty foods stores.

15. 15

    If unavailable, use raspberry liqueur instead.

No additional tips available.