Blueberry & Maple Gratin created by Chef Amine Laabi

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.