Preheat the oven to 450 degrees. In a stainless steel bowl, whisk the first four ingredients together, until frothy. Place the bowl over a double boiler. Whisk the mixture for 2 minutes and remove from the heat. Continue whisking for 20 seconds. Fold in the raspberries. Place 2 slices of the pound cake in each of 4 individual gratin dishes. Spoon a fourth of the sabayon over each dish, covering the cake completely. Place the gratin in the oven and bake until the top is golden-brown, about 3 minutes. Remove from the oven and place on a plate. Garnish with mint. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2445 broadcast 12-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 02-15-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 245 (65%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 1258.7mg||387 %|
|Sodium 50.5mg||2 %|
|Potassium 148.5mg||4 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 12.5g|
|Protein 16.4g||23 %|
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Calories per serving: 379
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