Mixed Berry Gratin Recipes

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MIXED BERRY PAVLOVA



Mixed Berry Pavlova image

Provided by Ina Garten

Categories     dessert

Time 2h37m

Yield 6 servings

Number Of Ingredients 18

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple Raspberry Sauce, recipe follows
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur

Steps:

  • Preheat the oven to 180 degrees F.
  • Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
  • Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
  • Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
  • Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
  • Sweetened Whipped Cream:
  • Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
  • Yield: 1 cup
  • Triple Raspberry Sauce:
  • Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
  • Yield: 2 cups

MIXED BERRY BALSAMIC VINAIGRETTE



Mixed Berry Balsamic Vinaigrette image

A sweet and tangy dressing, perfect for any salad. I enjoy it on a spring mix with mixed berries, chopped apples, and toasted almond slices.

Provided by Simon Chong

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 9

½ cup fresh blueberries
½ cup fresh strawberries, stemmed
½ cup fresh raspberries
1 teaspoon white sugar
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons honey

Steps:

  • Muddle blueberries, strawberries, and raspberries together with sugar in a bowl until combined.
  • Pour mixture into a blender and add balsamic vinegar, oil, Dijon, lemon juice, and honey. Blend until smooth.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 20.1 g, Fat 14.2 g, Fiber 1.9 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 192.2 mg, Sugar 15.5 g

SUMMER BERRY GRATIN



Summer Berry Gratin image

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

1 tablespoon all-purpose flour
1 teaspoon cornstarch
3/4 cup plus 1 tablespoon sugar
1 large egg plus 1 large egg yolk
1 cup milk
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter
1/3 cup mascarpone cheese (Italian cream cheese)
1 pint mixed berries, such as raspberries, blackberries, blueberries
Confectioners' sugar for tops

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.

MIXED BERRY GRATIN



Mixed Berry Gratin image

Make and share this Mixed Berry Gratin recipe from Food.com.

Provided by JustJanS

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

120 g raspberries
150 g blueberries
500 g strawberries, washed,hulled and halved if large
110 g caster sugar
250 g light sour cream
2 eggs
2 tablespoons all-purpose flour
heavy cream, to serve

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.

BERRY GRATIN WITH CHAMPAGNE SABAYON



Berry Gratin with Champagne Sabayon image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

4 handfuls mixed berries
3 tablespoons sparkling wine
2 tablespoons caster sugar
3 egg yolks
Zest of 1/2 lemon

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.

MIXED BERRY ALMOND GRATIN



Mixed Berry Almond Gratin image

How simple and delicious are berries topped with a rich custard and baked into a crusty dessert (or breakfast) gratin. No one will ever guess that you've replaced much of the butter in traditional almond cream with tofu.

Provided by Ceezie

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup slivered almonds (1 1/4 ounces)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
salt
1 large egg
1/3 cup firm silken low-fat tofu
1 tablespoon butter, softened
1/4 teaspoon almond extract
3 cups mixed berries, such as raspberries, blackberries and blueberrie
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 400°F Coat a 1-quart gratin dish or a 9-inch pie pan with cooking spray.
  • Spread almonds in a shallow baking pan and bake until light golden and fragrant, 4 to 6 minutes. Let cool.
  • Place sugar (or Splenda), flour, salt and almonds in a food processor; process until finely ground. Add egg, tofu, butter and almond extract; process until smooth.
  • Spread berries evenly in the prepared gratin dish. Scrape the almond mixture over the top, spreading evenly.
  • Bake the gratin until light golden and set, 40 to 50 minutes. Let cool for at least 20 minutes. Dust with confectioners' sugar and serve warm.

Nutrition Facts : Calories 260.5, Fat 6, SaturatedFat 1.7, Cholesterol 40.3, Sodium 29.2, Carbohydrate 50.1, Fiber 3.1, Sugar 17, Protein 4.4

MIXED BERRY TART



Mixed Berry Tart image

This berry tart is light and fresh! Refrigerate any leftovers.

Provided by janet

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 11

cooking spray
1 ½ cups all-purpose flour
¾ cup unsalted butter, at room temperature
⅓ cup confectioners' sugar
¼ teaspoon salt
5 ounces cream cheese, at room temperature
½ cup white sugar
2 large eggs, at room temperature
2 lemons, zested and juiced
2 cups fresh mixed berries
4 sprigs fresh mint, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
  • Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
  • Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
  • Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
  • Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g

FRESH BERRY GRATIN



Fresh Berry Gratin image

Provided by Florence Fabricant

Categories     dessert, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

1 pint raspberries
1 pint strawberries
3/4 cup kosher for Passover sweet amaretto or other liqueur
6 egg yolks
1/3 cup sugar

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

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