Spring Fruit And Mixed Berry Gratin Recipes

FRESH FRUIT AND BERRY CRUMBLE

Steps:

• Berry Mixture: Place berries in baking dish, sprinkle with sugar.
• Flour Mixture: Combine flour, oats, brown sugar and soybean oil in small bowl. Mix with fork or finger tips until crumbly.
• Sprinkle the flour mixture over the berry mixture.
• Bake for 20 to 25 minutes until topping is light golden brown and fruit mixture is bubbly around the edges.

SUMMER BERRY GRATIN

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.

FRESH BERRY GRATIN

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.

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.

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

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.

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.

SPRING GREENS WITH BERRIES

Steps:

• In a large bowl, combine the greens, oranges, berries and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.

10-MINUTE FRUIT GRATIN

Steps:

• Preheat broiler; set rack as close to heat source as possible (even 2 inches is not too close).
• Wash, pit, stem and peel the fruit as necessary. Cut stone fruit in halves or slices, as you prefer. Cut strawberries in thick slices; leave smaller berries whole. Place the fruit (at least 2 cups full) in a baking or gratin dish just large enough to hold it.
• Whip cream with 2 tablespoons of sugar until it is thick and just barely holding soft peaks; stir in the vanilla extract. Pour cream over and around the fruit. Sprinkle with remaining sugar.
• Broil carefully, allowing cream to brown all over and even burn in a couple of spots; rotate baking dish during broiling if necessary. Remove and serve.

SPRING FRUIT AND MIXED BERRY GRATIN

Steps:

• GRAND MARNIER: In a large satinless steel bowl, combine eggs and suager, mix until smooth. Add remaining ingredients. Place over pan of simmering water, whisk until thick. Let cool. SPRING FRUIT: Combine all fruit and divide evenly into oven-safe dishes. Just before serving, spoon sabayon over fruit. Gratinee in the broiler or with a torch. Garnish with mint and shaved chocolate.