Blueberry & Maple Gratin created by Chef Amine Laabi

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


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


  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.


  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.

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