Summer Berry Gratin Recipes

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.

SUMMER BERRY COBBLER

Steps:

• Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
• Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

SUMMER BERRY STACK

Steps:

• Whisk 3/4 cup sugar, egg yolks, and 1 tablespoon lemon zest together in a saucepan over medium heat. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in 2/3 cup lemon juice and 3 tablespoons butter. Cook, whisking constantly, until lemon curd coats the back of a spoon, about 5 minutes. Remove from heat; cover and let cool.
• Preheat oven to 350 degrees F (175 degrees C). Coat two 9x13-inch baking pans with cooking spray and dust each with 1 teaspoon flour.
• Place 1 cup butter in a microwave-safe bowl; heat in the microwave until melted, 2 to 3 minutes. Mix together with graham cracker crumbs and 1/2 cup sugar. Press the crust into the bottom of 1 prepared pan.
• Bake in the preheated oven until slightly browned, about 10 minutes. Leave oven on.
• Beat cake mix, water, 3 eggs, vegetable oil, and 2 tablespoons lemon juice together in a bowl using an electric mixer until smooth. Mix in sour cream; fold in blueberries, blackberries, and raspberries. Pour 1/2 the batter on top of the crust; pour the rest into the second prepared pan.
• Bake the batter-filled pan in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool.
• Beat cream cheese in a bowl with an electric mixer until fluffy. Beat in condensed milk until smooth and fluffy. Add lime juice and zest; mix well. Fold in whipped topping.
• Scatter dollops of lemon curd over every few inches of the crusted cake. Spread half the cream cheese mixture over the lemon curd. Flip the second cake onto a cake rack; gently place on top of the cheese layer. Smooth the remaining cream cheese mixture on top.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle on top of the cake. Cover cake; refrigerate until chocolate and cheese layer are set, about 3 hours.

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 SUMMER BERRY GRATIN

Steps:

• Arrange berries in a shallow baking dish. Top with the sugar and salt. Gently toss to combine; set aside.
• If making individual gratins: Line rimmed baking sheet with aluminum foil. Toss berries, sugar, and salt together in bowl. Divide berry mixture evenly among 4 shallow 6-ounce gratin dishes set on prepared sheet; set aside.
• Whisk the egg yolks, 2 tablespoons plus 1 teaspoon granulated sugar, and wine together in medium heatproof bowl until the sugar has dissolved, about 1 minute. Set the bowl over saucepan of barely simmering water and cook, whisking constantly, until the mixture is frothy. Continue to cook, whisking constantly, until the mixture is slightly thickened, creamy, and glossy, 5 to 10 minutes (when done, the mixture will form loose mounds when dripped from the whisk). Remove the bowl from the saucepan and whisk constantly for another 30 seconds to cool slightly. Transfer the bowl to the refrigerator and chill until the egg mixture is completely cool, about 10 minutes.
• Meanwhile, adjust the oven rack 6 inches from broiler element and preheat broiler. Combine brown sugar and remaining 2 teaspoons granulated sugar in a small bowl.
• Whisk the heavy cream in a small bowl until it holds soft peaks, 30 to 90 seconds. Using a rubber spatula, gently fold whipped cream into the cooled egg mixture. Spoon the zabaglione over the berries and sprinkle the sugar mixture evenly on top. Let sit at room temperature for 10 minutes, until the sugar dissolves.
• Broil the gratin until the sugar is bubbly and caramelized, 2 to 4 minutes. Keep a constant watch on the progress to prevent overbrowning. Serve immediately.

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.

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.

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.

SUMMER BERRY COBBLER

Steps:

• Heat oven to 400 degrees. Place berries in a large bowl. Add sugar, flour, lemon juice, and cinnamon. Toss to combine. Set aside.
• On a lightly floured surface, roll out the pate brisee into an 18-inch circle 1/8 inch thick. Fold the dough in half, and transfer to an 8 1/2-by-2 1/2-inch round gratin dish or deep-dish pie plate. Carefully press the dough into the bottom and sides of the dish, allowing the excess to hang over the edge.
• Spoon the berry mixture into the prepared dish, and fold the pastry in over the fruit. Trim away excess pastry, leaving an opening of about 3 inches in the center. Chill cobbler in the refrigerator until dough is firm, 15 to 20 minutes.
• Combine egg yolk and cream in a small bowl. Brush pastry with the egg wash. Place cobbler in oven. Bake until crust is golden, about 30 minutes. Reduce heat to 350 degrees. Continue baking until juices start to bubble up over the crust, about 35 minutes more. Remove from oven, cool slightly, and serve.

SUMMER BERRY CREAM CAKE

Steps:

• To prepare cake, first heat oven to 350 degrees. Oil or spray a 10-inch springform pan, and line bottom with parchment paper.
• Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium-low, and gradually add flour. Remove bowl from mixer, give a final fold with a spatula and pour into prepared cake pan. Bake until risen and light golden brown, 25 to 30 minutes. Cool pan on wire rack 10 minutes, and remove sides from pan.
• When cake is cool use a long, thin knife to split it into 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on a large piece of foil. In a blender, combine 2 cups strawberries, confectioners' sugar and lemon juice. Purée until smooth. Set aside 1/4 cup purée, and divide remaining purée between two cake layers, pouring over cut sides and spreading with a rubber spatula.
• In a large bowl, combine reserved 1/4 cup purée with 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup red raspberries and currants or golden raspberries. Fold gently to mix.
• Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on serving dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining 1/4 cup each of blueberries, blackberries and raspberries, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners' sugar.