Raspberry Gratins

Directions

1. 1
   Using electric mixer, beat sugar, yolks, 4 tablespoons framboise, and 2 tablespoons cream in large metal bowl to blend.
2. 2
   Set bowl over saucepan of barely simmering water (do not allow bowl to touch water) and continue beating until mixture is thick and billowy and instant-read thermometer inserted into center registers 160F, about 9 minutes.
3. 3
   Remove bowl from over water.
4. 4
   Continue beating until mixture is cool, occasionally scraping down sides of bowl, about 5 minutes.
5. 5
   Beat remaining 2 tablespoons framboise and 1 1/4 cups cream in medium bowl until peaks form.
6. 6
   Fold cream into yolk mixture in 2 additions.
7. 7
   (Sabayon can be prepared 8 hours ahead.
8. 8
   Cover; chill.)
9. 9
   Preheat broiler.
10. 10
    Divide raspberries equally among eight 1 1/4-cup custard cups or shallow ramekins.
11. 11
    Top raspberries with sabayon.
12. 12
    Broil until sabayon is lightly browned, watching carefully to avoid burning, about 2 minutes.
13. 13
    Serve warm.
14. 14
    Sold at some liquor stores and specialty foods stores.
15. 15
    If unavailable, use raspberry liqueur instead.