A Little Robchon for another Friend

Joined Jul 31, 2000
Something to brighten your day

Cherry Gratin

Serves 4

1 3/4 lb cherries
1 1/4 oz butter
3 1/4 oz caster sugar
1 tablespoon Kirsh
3 egg yolks
3 1/2 fl oz white wine
5 oz cream, well chilled

To Prepare

1. Wash and stone the cherries and remove the stems. In a large pot, place 1 1/4 oz of butter, 1 1/2 oz caster sugar and the cherries with their juice.
Cover and bring the mixture to a boil for 3 minutes.
Remove the lid, add the Kirsh and flambe' the cherries.
Cover again and remove from the heat, set aside to cool.
2. In a small bowl, combine the 3 egg yolks, the white wine, and the rest of the caster sugar to make a sabayon.
3. Place the bowl in a pan of simmering water, as you would for a bain-marie. using the electric mixer, blend the sabayon into a fine froth until it is at least 4 times it's original volume. Take the sabayon off the heat and let it cool.
4. Whip the cream and stir it gently into the sabayon.
5. Stain the cherries with a slotted spoon and arrange them in a porcelain flan dish. Cover them copiously (I love that word :)) with sabayon.
6. Place the gratin under the grill until the top is lightly browned.

Serve with a cold pink champagne

From Joel Robuchons " Cooking through the Seasons"

I hope this little recipe cheers you up:chef:


Staff member
Joined Oct 7, 2001
I am dying over here!!!:D :D

I am surrounded by food, yet nothing looks good after that wonderful recipe.
Joined Mar 7, 2002
Dearest Cape Chef!

Chef Henri was delighted to see this recipe. He says that it is classic Robuchon - deceptively simple, marvelously complete!

What a lovely recipe, my dear chef. Merci!

Joined May 26, 2001
You are the ulltimate tease! You post incredibly wonderful recipes "for a friend" -- yet let us ALL imagine that we are the "friend" in your consciousness. Ah well, it is just your generous spirit! No matter to whom these messages are directed, ALL your friends thank you.
Joined Apr 30, 2001
I agree, Suzanne! I know that the oysters are not for me at any rate!

Brad, do you think this would work with a sugar substitute like Splenda?

Joined Jul 31, 2000
Dear Nancy,

I have never worked with spenda, so I really can't answer your question with confidence.

Do they have a web site you can pm me so I can take a peek to better understand it's ratios and how it reacts to heat

and, BTW...I am working on a recipe that does not include oysters.:D :chef:
Joined Apr 30, 2001
Thanks, Brad!

Check out Splenda

Splenda is heat stable. It is recommended by them to substitue one to one. 3/4 to one works better.

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