Raspberry Gratins Recipes

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 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.

RASPBERRY GRATIN

Steps:

• Pour water to a depth of about 2 inches into a saucepan or the bottom pan of a double boiler and bring to a bare simmer. In a large stainless steel or other heatproof bowl or the top pan of the double boiler, whisk together the egg yolks, honey and Marsala until well blended. Set the bowl or pan over, but not touching, the simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 to 5 minutes. To test, draw the whisk through the center of the mixture; it should leave a clean trail on the bottom of the bowl or pan. Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes. Do not let the mixture boil or the eggs will curdle. When the zabaglione is light and fluffy and holding a soft peak, remove from the heat and let cool at room temperature for 10 minutes, whisking occasionally.
• Meanwhile preheat the oven to 425 degrees F.
• In a bowl using a mixer or a whisk, whip the cream with the granulated sugar until stiff peaks form.
• When the egg mixture has cooled for 10 minutes, using a rubber spatula, fold the whipped cream into the zabaglione, being careful not to deflate the mixture. You should have 6 to 7 cups.
• Add the biscotti to a 10-inch gratin dish. In a small bowl, combine the raspberries, lemon juice, and salt and toss lightly. Arrange the berries over the biscotti. With a large spoon, scoop the zabaglione over the raspberries, and sift the sugar over the top. Arrange the gratin dish on a baking sheet and place in the oven. Bake the gratin until the tops are golden brown in spots about 10 to 12 minutes. Remove from the oven, let rest for 5 minutes and serve warm.

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.

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.

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.

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.