Low Carb Gratin Of Fresh Berries Recipes

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.

GRATIN OF SUMMER BERRIES

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.

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.