Raspberry Gratin Recipes

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.

APRICOT AND RASPBERRY GRANOLA GRATIN WITH RASPBERRY HONEY YOGURT

Steps:

• For the yogurt: In a small bowl, mix the yogurt and honey together. Refrigerate until ready to use.
• For the gratin: Preheat the oven to 425 degrees F. Butter a 2-quart gratin dish with the softened butter.
• In a medium bowl, whisk together the milk and eggs. Whisk in the flour, melted butter, brown sugar, cane sugar, vanilla and salt, until smooth. Pour the batter into the gratin dish and arrange the apricot slices and raspberries on top. Bake for 20 minutes.
• Take the gratin out of the oven, and sprinkle the top with the granola and almonds, and bake until the batter is light brown and set, and the fruit is tender, 5 to 10 more minutes. Let cool for 20 minutes before serving.
• Serve with a dollop of the raspberry honey yogurt.

RASPBERRY GRATIN

Steps:

• Preheat the oven to 450 degrees and set rack on lower third. Butter a 2-quart gratin or other baking dish.
• Scatter the raspberries evenly in the dish and sprinkle with the sugar and the eau de vie.
• For the batter, whip the whites with salt until they hold a very soft peak. Beat in the sugar very slowly until the whites hold a firm peak. Whisk the yolks until liquid and fold into the whites with the flour.
• Spoon the batter over the raspberries in 8 to 10 separate mounds. Bake about 10 minutes, until well risen and golden brown. Sprinkle with confectioners sugar and serve immediately.

RASPBERRY GRATIN

Steps:

• Pre-heat oven to 375 degrees.
• Toss the raspberries with 2 tablespoons of the sugar and the raspberry liqueur if desired. Let sit for 10 minutes.
• Beat the eggs in a large bowl. Whisk in the salt and 1/2 cup of the sugar, until just blended. Sift the flour into the bowl, whisking it into the mixture just blended.
• Butter 6 individual gratin dishes. Divide the raspberries among them. Divide the egg mixture among the dishes. Sprinkle with the remaining 2 tbs. sugar. Place on cookie sheet in the oven. Cook for 15 minutes, or until the top has just begun to harden and the center is still creamy. Pass under the broiler for a moment to brown. Serve immediately.

RASPBERRY GRATINS

Steps:

• Using electric mixer, beat sugar, yolks, 4 tablespoons framboise, and 2 tablespoons cream in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water) and continue beating until mixture is thick and billowy and instant-read thermometer inserted into center registers 160°F, about 9 minutes. Remove bowl from over water. Continue beating until mixture is cool, occasionally scraping down sides of bowl, about 5 minutes. Beat remaining 2 tablespoons framboise and 1 1/4 cups cream in medium bowl until peaks form. Fold cream into yolk mixture in 2 additions. (Sabayon can be prepared 8 hours ahead. Cover; chill.)
• Preheat broiler. Divide raspberries equally among eight 1 1/4-cup custard cups or shallow ramekins. Top raspberries with sabayon. Broil until sabayon is lightly browned, watching carefully to avoid burning, about 2 minutes. Serve warm.
• Sold at some liquor stores and specialty foods stores. If unavailable, use raspberry liqueur instead.

WARM RASPBERRY GRATIN

Steps:

• Preheat oven to 350 degrees. Butter an eight-inch gratin dish with one-half tablespoon of the butter. Spread the raspberries in the dish.
• Beat the egg yolks with the sugar until creamy and thick. Beat in the remaining butter, then beat in the orange juice and flour and stir in the cream.
• Beat the egg whites with a pinch of salt until stiff but not dry. Fold into the egg yolk mixture and spread over the raspberrries. Place in the oven and bake about 30 minutes, until browned.
• Remove from the oven and allow to cool about 15 minutes. Dust with confectioners' sugar, then serve.

CHERRY & RASPBERRY GRATIN

Steps:

• Heat the milk and vanilla pod in a pan until nearly boiling, then leave to infuse for 10-15 mins. Whisk together the egg yolks with 2 tbsp sugar until pale and light, then whisk in the flour to make a smooth paste. Whisk the warm milk into the paste. Pour the mixture into a pan, then cook for 3-5 mins until thickened and the mixture coats the back of a wooden spoon. Pour through a sieve into a large bowl, discarding the vanilla pod, then leave to cool a little.
• Whisk the egg whites until trebled in size and stiff peaks form. Add the remaining sugar, a little at a time, whisking well between each addition, until the mixture is thick and glossy. Stir the lemon juice or eau de vie into the custard mix. Add a third of the meringue to the custard, stir well to incorporate, then carefully stir through the remaining meringue in two goes.
• Scatter the fruit into a large, shallow heatproof dish. Put under a medium grill for 3-5 mins to soften slightly. Spoon over the custard mix. Return to the grill for 3 mins until the topping is golden brown.

NECTARINE & RASPBERRY GRATIN

Steps:

• Heat the grill to medium. Place the nectarines cut-side up in 4 individual gratin dishes and pile the raspberries in the centre of each half. Drizzle cream over the fruit, sprinkle with sugar, then grill for 8-10 mins until bubbling and golden. Dust with cocoa and serve.

RASPBERRY GRATIN

Steps:

• Place the milk and cinnamon in a small saucepan over medium heat. When steam starts to rise from the milk, remove from heat.
• Meanwhile, beat the egg and yolk with the salt until light and foamy.
• Combine the sugar and flour in a bowl.
• Beat half the flour mixture into the eggs. Add half the milk and beat again. Add the remaining flour-sugar mixture, beat, then add remaining milk.
• Place the mixture in a small saucepan and turn the heat to medium-low. Cook, stirring constantly, until the mixture begins to boil; it will thicken almost immediately.
• Remove the custard from the heat and continue to stir for a minute or so longer.
• Cover and chill thoroughly, at least 1 hour and up to 12 hours.
• About 20 minutes before you serve, preheat the broiler.
• Stir in 1/4 cup of the heavy cream into the custard to lighten it. Whip the remaining cream until it holds soft peaks.
• Gently fold the cream into the custard.
• Place the fruit on the bottom of an 8-10" long gratin dish or 8" square baking dish.
• Pour the cream mixture over the top and shake the pan to distribute among the berries or fruit.
• Broil about 4-6 inches from the heat until lightly browned on top, about 10 minutes.
• Serve straight away.

RASPBERRY AND FIG GRATIN

Steps:

• Preheat broiler. Arrange raspberries and figs in 10-inch-diameter broilerproof baking dish. Stir sour cream until smooth; spoon evenly over fruit. Sprinkle with brown sugar. Broil close to heat source until brown sugar melts and bubbles, about 4 minutes. Garnish with mint and serve warm.