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Rice-berry gratin with Sabayon of champagne

Rice-berry gratin with Sabayon of champagne

This dish can be elegant and festive Breakfast, and a sophisticated dessert. Has a delicate flavour and looks good on the table. Was prepared according to the recipe of Laura Calder.

Cooking time 15 minutes Number of servings1

Ingredients for Rice-berry gratin with Sabayon of champagne

Step-by-step instruction of cooking Rice-berry gratin with Sabayon of champagne

Step 1

Berries to defrost.

Step 2

Boil the rice until tender. Figure Mistral Kuban white round well as great fall apart and becomes soft.

Step 3

Prepare the lemon zest and wine,
all you have to do very quickly.

Step 4

Berries with rice put in a beautiful mould.

Step 5

Now do everything very quickly.
Add the yolks to the sugar.

Step 6

Whisk on a steam bath until the volume increases three times.

Step 7

Add the zest and the wine, continuing to whisk.

Step 8

Such lush, like the foam, should get the Sabayon.

Step 9

Pour the rice and berry mixture.
Put into the oven under a preheated grill for literally 2 minutes. As soon as there was brown crust, gratin is ready. If you have no grill, then put the shape as high as possible under the top ten.
Serve immediately. The dish is ready and now you can enjoy mouth-watering taste.
Bon appetit!