Blueberry & Maple Gratin created by Chef Amine Laabi

  • Prep time: 5-10 min
  • Makes: 2
  • Cook time: 15 min

Ingredients

6
Naturegg Omega 3 egg yolks
1 pint
salt
1/3 cup
maple syrup
4 tbsp
Sortilège Blueberry whiskey
1 tbsp
cider vinegar
1 pint
blueberries
fresh lemon zest
fresh lemon balm, to taste

Directions

  1. Lightly whisk the egg yolks in a bowl.

  2. Add in the salt and maple sugar. Add the Sortilège Blueberry whiskey and the cider vinegar, then whisk the mixture until it doubles in volume.

  3. Place the bowl over a double boiler and whisk the mixture for about 10 minutes or until it reaches a thick and creamy consistency, and its temperature reaches approximately 80°C (175°F).

  4. Remove the bowl from the heat and set the mixture aside.

  5. //////////////////////////

  6. For the gratin:

  7. Put the blueberries in deep plate.

  8. Add the lemon zest and fresh lemon balm to the blueberries.

  9. Top the blueberries with zabaglione and use a brulee torch until a gratin crust forms.

Tips

  1. Exclude the Sortilège Blueberry whiskey for an alcohol free version.

This recipe was made with:

Naturegg Omega 3

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

Eggnog Frosted Snickerdoodle

View recipe

Black Forest Pot De Crème

View recipe
See all recipes