Clementine gratin with a Grand Marnier sabayon

 Recipe from chef patrick

Ingredients :
(For 6 servings):
1 pound of peeled clementines
50 grams (2.5 soupspoons) of light brown cane sugar
1/4 cup of Grand Marnier (orange brandy)
For the gratin itself :
4 egg yolks
100 grams (1/4 pound) caster sugar
1 pound cottage cheese (30% fat)
Icing sugar

Direction :
1/ In a large non adhesive (teflon coated) frying pan, put your light brown sugar with 3 soupspoons of water, and when you get a light brown caramel, add the clementines cut in slices and gently stir during 2 minutes with a wooden spoon in order to coat the clementine slices with the caramel then add the brandy.
2/ After 1 minute, distribute the clementines into 6 soup plates.
3/ Heat the oven on the 'grill' position.
4/ In a salad bowl, put the yolks then the caster sugar and whisk to bleach the mixture and then add the cottage cheese while still whisking.
5/ Top the clementines in each plate with the above mixture then put them under the grill of the oven at half eight to get a gratin (it takes 10 minutes) and serve immediately.

Of course, no brandy if you serve this dessert to children. You can also serve this dessert in a large china dish and brown it under the grill.
A big moment of greediness !