Raspberries in Mustard-Yogurt Sabayon

Serves 8

½ cup sugar

4 large egg yolks

3 tablespoons framboise eau-de-vie (clear raspberry brandy), divided

10 tablespoons chilled whipping cream, divided

1 cup plain yogurt

2 tablespoons chopped fresh dill

1 tablespoon Dijon mustard

1 tablespoon coarse-grained Dijon mustard

¼ teaspoon hot pepper sauce

4 ½-pint baskets fresh raspberries

1. Using electric mixer, beat sugar, yolks, 2 tablespoon framboise, and 1 tablespoon cream in large metal bowl to blend. 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 160^o F, about 9 minutes. Remove bowl from over water. Continue beating until mixture is cool, occasionally scraping down sides of bowl, about 5 minutes. Beat yogurt, remaining framboise, dill, mustards, remaining cream, and hot sauce in medium bowl until peaks form. Fold cream into yolk mixture in 2 additions. (Sabayon can be prepared 8 hours ahead. Cover; chill.)
2. Prepare broiler. Divide raspberries equally among eight 1¼-cup custard cups or shallow ramekins. Top raspberries with sabayon. Broil until sabayon is lightly browned, watching carefully to avoid burning, about 2 minutes. Serve warm.