Ingredients
For the gratin of fruits
85g/3oz mixed fruit (strawberries, raspberries, orange), chopped
2 tbsp chopped fresh mint
3 free-range egg yolks
1 tbsp icing sugar
50ml/2fl oz cava
For the praline
85g/3oz flaked almonds
3 tbsp caster sugar
Method
1. For the gratin of fruits, arrange the mixed fruit in the base of a serving bowl. Sprinkle over the chopped mint.
2. Bring a small amount of water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water. (Do not allow the base of the bowl to touch the water.) Add the egg yolks, icing sugar and cava to the bowl and whisk until the mixture has doubled in volume and is thick and well combined.
3. Pour the champagne sabayon mixture over the mixed fruits and smooth the top with a palette knife. Using a chefs' blow torch, heat the top of the champagne sabayon until golden-brown.
4. For the praline, heat the flaked almonds and sugar in a frying pan over a medium heat until golden-brown. Pour the mixture onto a sheet of greaseproof paper, spread it into an even layer, then set aside to cool and set. Once the praline has cooled, cover it with a sheet of cling film and break it into pieces using a toffee hammer or rolling pin.
5. To serve, sprinkle the praline pieces over the gratin of fruits and champagne sabayon.
