Place the blueberries in a bowl with the Grand Marnier and let macerate for 15 to 20 minutes.
Meanwhile, heat 2 ounces of clarified butter in a sauté pan until crackling. Place the pound cake slices in the pan. Grill on each side until golden. Set aside.
Now, make the sabayon: Combine the sugar and egg yolks in a bowl. Temper the mixture. Place over a heated water bath and whisk vigorously until it is pale yellow and thickened. Add a splash of chardonnay.
Divide the sabayon among 4 plates, adding to each slice of pound cake and a spoonful of macerated blueberries. Drizzle with the lavender honey.
1/4 cup blueberries
3 Tbsp. Grand Marnier
2 oz. clarified butter
4 2-oz. slices pound cake
1/4 cup sugar
5 egg yolks
Chardonnay to taste
Lavender honey* to taste
3 Tbsp. Grand Marnier
2 oz. clarified butter
4 2-oz. slices pound cake
1/4 cup sugar
5 egg yolks
Chardonnay to taste
Lavender honey* to taste
*Available at Straub’s
This article appears in June 2012.