Berries with Champagne Sabayon

Ingredients:
* 4 large egg yolks
* ½ cup champagne or unsweetened apple juice
* ¼ cup granulated sugar
* 1 cup lightly sweetened whipped cream
* 2 cups mixed fresh berries
* Fresh mint for garnish

1. Fill a medium saucepan half full of water and bring to a simmer. In a medium stainless steel bowl, whisk together egg yolks, champagne or juice and sugar. Hold the bowl over the simmering water, being very careful not to let the bowl touch the water, and continue to whisk until the sabayon mixture triples in volume and has the texture of lightly whipped cream, about 10 minutes. Set in the refrigerator to chill. Meanwhile, clean the berries and let them dry at room temperature.
2. When the sabayon is cool, stir in one-third of the whipped cream to lighten the mixture, then carefully fold in the rest of the whipped cream.

For the gratin:
Arrange the berries on four small plates and pour the sabayon evenly over them. Place under the broiler, watching carefully, until the tops are a rich golden color, 2-3 minutes. Garnish with fresh mint and serve immediately.

For the semifreddo:
Carefully fold one cup of the berries into the sabayon mixture. Smooth the mixture into a freezer container, pressing a layer of plastic wrap directly onto the surface and closing the lid tightly. Freeze for at least 2 hours, until set. When ready to serve, scoop the semifreddo into small bowls or parfait glasses and garnish with additional berries and mint.