Fruit Gratin

I have a very high tolerance when it comes to rich food, but not everyone is a towering lard-bucket like myself so sometimes I have to come up with a light dessert and this is usually a safe option. You can use any fruit, though berries work quite well as you get little bursts of flavour. ORange and Raspberry is a good combinations, just peel the orange and arrange it on a plate then scatter over the raspberries.

Next make a sabayon: beat 2 egg yolks in a bowl. Add 2 tablespoons of sugar and 2 of water to a pan, bring to the boil and allow to boil vigourously for 30 seconds. Using an electric whisk beat the egg yolks while slowly adding the hot syrup then continue to whisk until cool. Fold in 75ml of whipped double cream and some booze (amaretto, brandy and rum all work well, about a tablespoon of whichever you choose) then pour the mixture over the fruit. Finish off by flashing the plate under a hot grill or using a blowtorch to caramelise the sugar in the sabayon and stick a dollop of ice cream in the middle.