Fresh Summer Berry Gratin Recipes

SUMMER BERRY GRATIN

Steps:

• In a small bowl, sift together flour, cornstarch, and sugar.
• In another bowl, beat egg and yolk until pale and fluffy. Add dry ingredients slowly; beat until pale and fluffy again, about 2 minutes.
• In a small, heavy-bottomed stainless-steel saucepan, scald milk. Slowly add half of it to egg-flour mixture, beating constantly. Add this mixture to remaining milk in saucepan, and cook over a very low flame, whisking constantly. When mixture bubbles and thickens, remove from heat, and continue whisking for 1 minute. Transfer to a bowl, and stir in vanilla and butter. Refrigerate until chilled. (The dessert can be prepared to this point up to 2 days ahead.)
• Preheat broiler. Fold mascarpone into custard and divide among gratin dishes. Press berries into custard. Sift confectioners' sugar over tops and set on a cookie sheet. Broil on top rack until evenly browned, about 2 minutes. Let cool 1 minute and serve.

FRESH RASPBERRY GRATINS

Steps:

• Preheat the broiler for at least 15 minutes, with the rack about 5 inches away from the heat.
• To make the sabayon, whisk together the egg yolks and sugar in a heat-proof bowl set over a pan of simmering (not boiling) water until thick and creamy, about 4 to 5 minutes. Whisk almost constantly, scraping the egg mixture from the bottom of the bowl. Slowly whisk in the Marsala wine and continue whisking over the simmering water for about 5 more minutes, until the mixture is thick and smooth, like a soft whipped cream. It should register about 150 degrees F on an instant-read thermometer. Whisk in the vanilla, remove from the heat, and set aside.
• Place one snug layer of raspberries in 6 (6 to 7-inch) shallow gratin dishes. (Each of my dishes holds about one half-pint of raspberries.) Spoon enough sabayon over the raspberries to cover them. Sprinkle each one lightly with granulated sugar. Arrange the dishes on 2 sheet pans and place themone pan at a timeunder the broiler for 2 to 3 minutes, or until the tops of the gratins are lightly browned. Watch them carefully; they burn really quickly! Serve warm.

FRESH SUMMER BERRY GRATIN

Steps:

• Arrange berries in a shallow baking dish. Top with the sugar and salt. Gently toss to combine; set aside.
• If making individual gratins: Line rimmed baking sheet with aluminum foil. Toss berries, sugar, and salt together in bowl. Divide berry mixture evenly among 4 shallow 6-ounce gratin dishes set on prepared sheet; set aside.
• Whisk the egg yolks, 2 tablespoons plus 1 teaspoon granulated sugar, and wine together in medium heatproof bowl until the sugar has dissolved, about 1 minute. Set the bowl over saucepan of barely simmering water and cook, whisking constantly, until the mixture is frothy. Continue to cook, whisking constantly, until the mixture is slightly thickened, creamy, and glossy, 5 to 10 minutes (when done, the mixture will form loose mounds when dripped from the whisk). Remove the bowl from the saucepan and whisk constantly for another 30 seconds to cool slightly. Transfer the bowl to the refrigerator and chill until the egg mixture is completely cool, about 10 minutes.
• Meanwhile, adjust the oven rack 6 inches from broiler element and preheat broiler. Combine brown sugar and remaining 2 teaspoons granulated sugar in a small bowl.
• Whisk the heavy cream in a small bowl until it holds soft peaks, 30 to 90 seconds. Using a rubber spatula, gently fold whipped cream into the cooled egg mixture. Spoon the zabaglione over the berries and sprinkle the sugar mixture evenly on top. Let sit at room temperature for 10 minutes, until the sugar dissolves.
• Broil the gratin until the sugar is bubbly and caramelized, 2 to 4 minutes. Keep a constant watch on the progress to prevent overbrowning. Serve immediately.

GRATIN OF SUMMER BERRIES

Steps:

• Scatter the berries into medium remekins or a large, shallow heatproof dish, preferably in a single layer. Sprinkle with the lemon zest, cover and chill until ready to serve.
• Meanwhile, break up the chocolate into a small heatproof bowl. Heat the cream in a pan until almost boiling, then pour onto the chocolate. Leave for 3 mins, then stir slowly until dissolved. Allow to cool to room temperature until thickened.
• To serve, heat the grill for a good 5 mins until glowing hot. Spoon the chocolate cream over the berries, sprinkle over the icing sugar and place under the grill. Grill for 2-3 mins until the sauce begins to brown, turning the dish if necessary. Remove and serve immediately.

FRESH BERRY GRATIN

Steps:

• Adjust oven rack to lower-middle position and heat oven to 400 degrees.
• Toss fruit gently with sugar, kirsch (if using), and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
• Pulse bread, butter, sugar, and cinnamon in bowl of food processor fitted with steel blade until mixture resembles coarse crumbs, about ten 1-second pulses.
• Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes.
• Cool on wire rack 5 minutes and serve.

FRESH BERRY GRATIN

Steps:

• Pick over the raspberries. Hull the strawberries and slice them in half. Mix the berries with two tablespoons of the liqueur. Refrigerate.
• Place the egg yolks in a bowl that will fit over a pan of simmering water. Beat the egg yolks until they have thickened. Beat in one-quarter cup of the sugar. Set the bowl over a pan of simmering water and beat the mixture vigorously over low heat.
• Add half the remaining amaretto and continue beating. As the egg mixture thickens and lightens, gradually add the remaining amaretto. Continue beating the mixture until it is very thick and light, taking care to regulate the heat so the yolks do not coagulate.
• Remove the pan from the heat, stir the mixture again and refrigerate it until just before serving time.
• Preheat a broiler. Spread the berries in a shallow gratin dish at least nine inches in diameter. Spread the egg-yolk mixture over the berries, covering them completely. Sprinkle with the remaining sugar.
• Place the gratin under the broiler and cook for a minute or two, just until the top becomes brown and glazed. Place the gratin dish on a serving dish and serve at once, gently scooping portions of berries and gratin onto each plate.

MIXED BERRY GRATIN

Steps:

• Place berries and sugar in a 6-cup ovenproof dish, toss gently to combine.
• Place sour cream, eggs and flour in a bowl and whisk to combine, then pour over berries.
• Bake gratin at 180c for 30 minutes or until top is firm and light golden.
• Serve warm with thick cream.