Mini Fruit Gratins with Broiled Cream

Prepare the Fruit and Ramekins

1. Set your oven rack to the top position and preheat your oven broiler to high.
2. Arrange four shallow, oven-safe gratin dishes or wide ramekins on a sturdy baking sheet.
3. Rinse and thoroughly pat dry the berries. Evenly divide the berries and sliced fruit among the dishes in a single, decorative layer.

Whisk the Cream Sabayon

1. In a heatproof bowl set over a small saucepan of gently simmering water (making sure the water does not touch the base of the bowl), combine the egg yolks, granulated sugar, and a pinch of salt.
2. Whisk continuously for 3 to 4 minutes until the mixture turns pale, thick, and falls in loose ribbons when the whisk is lifted.
3. Remove the bowl from the heat. Whisk in the crème fraîche (or double cream), orange liqueur (or orange juice), and vanilla extract until glossy and completely smooth.

Assemble and Broil

1. Spoon the warm, velvety cream evenly over the arranged fruit, allowing tips of the fruit to peek through.
2. Slide the baking sheet under the preheated broiler for 2 to 4 minutes. Watch constantly through the oven door, rotating the pan as needed, until the cream is puffed, bubbly, and beautifully spotted with deep golden-brown patches.

Garnish and Serve

1. Remove carefully from the oven and let rest for 2 minutes.
2. Lightly dust with powdered sugar, top each gratin with a fresh mint leaf, and serve immediately while warm and fragrant.