Mixed berry gratin with a warm POM and basil sabayon

Serves - 4

Ingredients:
50g raspberries
50g strawberries
50g blackberries
50g blueberries
50g redcurrants
50g blackcurrants
5g fresh basil leaves

For the sabayon:        
4 egg yolks
30g caster sugar
6 basil leaves, finely shredded
100ml POM juice

Serve with 400ml POM Wonderful 100% Pomegranate Juice

Method

First place the 400ml POM juice into a pan and reduce over a high heat until you are left with around 70ml and a syrup is formed and cool and set to one side.
In a mixing bowl (heatproof) set over a pan of simmering water. Whisk the yolks, sugar and POM juice with a balloon whisk until pale. The foam must be sufficiently thickened so that it won’t break down on cooling. Remove from heat and cool until tepid.
Arrange the fresh berries over the serving plates, mix in the finely shredded basil leaves into the sabayon then spoon over the berries, glaze either under the grill or with a glow torch. Finish with a little more basil leaves and a drizzle of the syrup and if you want a scoop of vanilla ice cream.