february 2004
 
Berry Gratin by Shane Osborn

In January 2001, Shane Osborn, aged just 29, became the very first Australian to attain Michelin status. He took over as head chef at Pied à Terre in December 1999, having worked previously as Sous Chef to Tom Aikens. Shane has worked in Europe for the past 10 years, including a stint at a two Michelin starred restaurant in Courcheval, France.

Shane continued his training for the next two years in Sweden, before moving to London where he took a position with Gordon Ramsay and Marcus Wareing opening L'Oranger, and helping to win a Michelin star. He later moved on to be Junior Sous Chef at The Square, a two star Michelin restaurant, where he stayed for a further two years before joining Pied à Terre. Shane has taken Pied à Terre from strength to strength. Having managed to retain their first Michelin star, he then celebrated even greater success with the return of their second in January 2003, which he went on to retain this year.

Equipment
Large sauce pan
Presentation dish for service
Electric hand whisk
Blow torch*
Mixing bowl X 2
* do not worry if you do not have one, a hot grill will work too

Ingredients
400g Mixed Berries Zest of one lemon
2 egg yolks
20g butter 70ml white wine
50g castor sugar 90ml double cream

Procedure

Fruit mix -
Stem, stone and wash berries
Put all the fruit in a sauce pan with half the sugar, all the butter and zest.
Cover and simmer for 3 minutes, then set aside.

Sabayon mix -
Mix the egg yolks, white wine and remaining sugar in a bowl.
Place bowl in pan of simmering water (double boiler or bain marie).
Whisk the warming mixture until 3 or 4 times original volume, then take off heat and set aside.
Whip the double cream and fold into the sabayon.

To serve
Fill the base of the serving dish with the lightly cooked fruit.

Spoon the sabayon generously over the fruit and brown with a blow torch or under a hot grill.

 

 

Shane Osborn