SUMMER BERRY GRATIN
This lush summer dessert comes together quickly and impresses friends and family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
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.
GRATIN OF SUMMER BERRIES
A simple, sophisticated dessert
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 356 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
FRESH SUMMER BERRY GRATIN
Adapted from America's Test Kitchen
Provided by Rosemary Stelmach
Time 30m
Number Of Ingredients 9
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.
LOW CARB GRATIN OF FRESH BERRIES
Steps:
- Preheat broiler to high and position rack to highest level.
- Wash, pat dry, and place all berries in a saute pan that fits them tightly in 1 layer and can also be used for serving. Sprinkle berries with 1 tablespoon sugar substitute, and then cover them with a thick, even layer of sour cream, letting the berries peek out around the edges of the pan. Sprinkle the remaining 1/4 cup sugar substitute evenly over the top, and then sprinkle the brown sugar substitute over top.
- Place the pan as close under the broiler as you can while keeping the oven door open and the handle of the pan sticking out. The berries only need to be warmed and the sugar substitute glazed. Broil for 2 to 3 minutes, or until just caramelized, watching carefully the whole time. Serve warm as you would a cobbler, and garnish with fresh mint.
Nutrition Facts : Calories 97 calorie, Fat 5 grams, SaturatedFat 4 grams, Carbohydrate 10 grams, Fiber 3 grams
BERRY GRATIN WITH CHAMPAGNE SABAYON
Steps:
- Turn the oven on to broil with the rack about 6 inches/15 cm from the heat.
- Arrange the berries in individual gratin dishes and set on a baking sheet.
- Put the wine, sugar and egg yolks in a roomy glass bowl. Whisk to mix. Set the bowl over a saucepan partly filled with hot, but not simmering, water. Don't let the bottom of the bowl touch the water beneath. Whisk until the mixture is frothy, pale and ribbony, 5 to 8 minutes.
- Remove the bowl from the saucepan. Whisk in the zest and keep whisking a minute or two to cool slightly. Spoon the sabayon over the berries and place under the broiler until the sabayon is bubbly and golden, a minute or two. Place the gratin dishes on plates and serve immediately.
FRESH BERRY GRATIN
Provided by Florence Fabricant
Categories dessert, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 8 milligrams, Sugar 21 grams
GRATIN OF SUMMER BERRIES
This is a wonderful dessert to make when fresh berries are at their peak. The fruit is baked under an eggy custard sauce called a "sabayon." Recipe Source: Relish Mag
Provided by Ceezie
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Coat a 1 1/2-quart gratin or baking dish with cooking spray.
- Combine berries in a large bowl. Transfer to baking dish.
- Whisk egg yolks, sugar, orange juice and liqueur in a medium-size bowl that fits over a pot to make a double boiler. Place bowl over gently simmering water and cook, whisking constantly, until slightly thickened. Remove from heat and whisk 1 minute. Pour over fruit and sprinkle with almonds. Bake 5 to 10 minutes or until golden brown. Serve warm, at room temperature or chilled.
Nutrition Facts : Calories 228.5, Fat 7.9, SaturatedFat 1.5, Cholesterol 138.3, Sodium 8.1, Carbohydrate 37.8, Fiber 6.7, Sugar 28, Protein 5.1
FRESH BERRY GRATIN
From America's Test Kitchen "Though a mixture of berries offers a wonderful combination of color, flavor, and texture, it's also fine to use just one or two types of berries. One-half pint of fresh berries equals about one cup of fruit. Later in the season, ripe, peeled peach or nectarine slices can be used in combination with blueberries or raspberries. We recommend using only fresh fruit, but if you must use frozen, raspberries are the best option. Do not thaw them before baking. Avoid using a metal pie pan that may react with the acidity of the fruit and impart an "off" metallic flavor. Serve the fruit gratin with lightly sweetened whipped cream or vanilla ice cream."
Provided by Pismo
Categories Dessert
Time 25m
Yield 1 berry gratin, 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 164.9, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 163.3, Carbohydrate 26.1, Fiber 0.5, Sugar 17.2, Protein 1.5
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