Low FODMAP Recipes Mixed berry gratin with basil sabayon- Gluten free recipe                                       Low FODMAP Desserts  Mixed berry gratin with basil sabayon


For the sabayon

3 free-range egg yolks

50g/2oz caster sugar

110ml/3fl oz champagne

6 fresh basil leaves, finely chopped

For the berry gratin

50g/2oz raspberries

50g/2oz strawberries

50g/2oz blueberries

50g/2oz caster sugar


For the sabayon, place a glass bowl over a saucepan of barely simmering water. Add the egg yolks and sugar and whisk continuously, until pale and light.

Add the champagne and continue whisking until pale and fluffy. (The foam must be sufficiently thickened so that it won't break down when it cools.) Remove from the heat and cool until tepid.

For the berry gratin, place all of the berries and the sugar into a bowl and mix together. Then divide evenly among four ovenproof bowls.

Add the basil to the sabayon, mix well, then spoon the sabayon over the berries.

Using a mini-blowtorch, heat the top of the sabayon until it turns golden-brown, then serve immediately.

Recipe adapted from: Good Food