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.
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.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 32 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 128 milligrams, Sugar 32 grams, TransFat 0 grams
RASPBERRY GRATIN
Provided by Michael Chiarello : Food Network
Categories dessert
Time 52m
Yield 10 servings
Number Of Ingredients 10
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.
NECTARINE & RASPBERRY GRATIN
Try these delicious, fruity French treats
Provided by Lesley Waters
Categories Afternoon tea, Dinner, Lunch, Snack, Supper, Treat
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
RASPBERRY GRATINS
Categories Milk/Cream Mixer Egg Fruit Dessert Broil Raspberry Eau de Vie Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
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 AND FIG GRATIN
Provided by Tarla Thiel
Categories Berry Fruit Dessert Bake Raspberry Fig Summer Sour Cream Bon Appétit Pasadena California
Yield Serves 4
Number Of Ingredients 5
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 PASSION FRUIT GRATIN WITH RASPBERRIES
Steps:
- Butter the insides of eight 3 1/2-inch flan rings.
- Line a cookie sheet with parchment paper or wax paper; place rings on top and refrigerate.
- Whisk arrowroot gradually into yolks, beating until smooth.
- Soften gelatin in 2 tablespoons of the water.
- Combine passion-fruit juice and cream in saucepan and bring to boil; remove from heat. Stir a little of the juice mixture into the yolk mixture; then stir all the yolk mixture into the juice mixture. Bring to boil over low heat, stirring constantly. Add gelatin and simmer gently at least 5 minutes, stirring constantly. Mixture will be smooth and as thick as a light pastry cream. Set aside and cover with wax paper or plastic wrap to keep film from forming.
- Combine sugar and remaining 6 tablespoons water in a small saucepan. Bring to boil; cover and cook 3 minutes. Remove lid and cook to 275 degrees on a candy thermometer.
- In a large bowl, beat egg whites to soft peaks. Slowly beat sugar syrup into whites and continue beating until mixture is barely warm and glossy.
- Fold warm cream mixture into meringue mixture. Half-fill each ring mold with this mixture, burying 8 to 10 raspberries inside; then completely cover berries with the remaining mixture. Reserve some berries for garnish if desired.
- Refrigerate at least 4 hours in advance, and as long as 24 hours.
- To prepare for serving, preheat broiler. Dust each ring with confectioners' sugar. Arrange rings on oven-proof tray. Glaze briefly under broiler. Watch carefully.
- Slip the molds onto serving plates and serve immediately.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 17 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 67 milligrams, Sugar 47 grams, TransFat 0 grams
WARM RASPBERRY SAUCE
If you're not a fan of raspberry seeds, this delicious topping can be sieved for a smoother texture and poured over waffles, pancakes, and just about any other sweet treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, lemon juice, and 2 tablespoons water in a small pan over medium-low heat. Cook until berries release some juice but remain whole, about 5 minutes. Cool slightly.
CHERRY & RASPBERRY GRATIN
A deliciously healthy pudding of vanilla-scented summer fruits
Provided by Matt Tebbutt
Categories Dessert, Dinner, Lunch
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 218 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.22 milligram of sodium
More about "warm raspberry gratin recipes"
RASPBERRY GRATIN | GIANGI'S KITCHEN
From giangiskitchen.com
Cuisine FrenchCategory DessertServings 4Total Time 2 hrs 30 mins
- In a medium heavy-bottomed pot, bring the milk to a boil, and then turn off the heat. Whisk the egg yolks together in a medium bowl, and then whisk in ½ cup sugar and cornstarch. Continue whisking until the mixture thickens and is a pale-yellow color. Slowly whisk in the hot milk, at first a few tablespoons at the time, and then more quickly. Return the mixture to the stove, and cook over medium heat, alternating between the whisk and a spatula, until the pastry cream thickness to a pudding-like consistency.
- Remove from the stove and stir in the butter and salt. Transfer the mixture to a bowl. Place a piece of plastic wrap on the surface to keep it from forming a skin. Poke a few holes in the plastic to let the heat escape. Cool in the refrigerator.
- Preheat the broiler. Toss the raspberries with 1 tablespoon granulated sugar, and scatter half of them on the bottom of a 9 by 9-inch gratin dish. Spoon the custard over the raspberries. Scatter the remaining raspberries on top. Sift the confectioners’ sugar over the top and pass under the broiler for about 7 minutes, until bubbling and gratineed on top.
RASPBERRY GRATIN RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
Estimated Reading Time 1 minTotal Time 20 mins
GRATIN OF SCOTTISH RASPBERRIES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 6Estimated Reading Time 2 minsCategory Dessert
RASPBERRY GRATIN RECIPE | GOOD FOOD
From goodfood.com.au
RASPBERRY BROWN SUGAR GRATIN – SMITTEN KITCHEN
From smittenkitchen.com
RASPBERRY-CRèME FRAîCHE TART RECIPE | BON APPéTIT
From bonappetit.com
JACQUES PéPIN’S RASPBERRY GRATIN RECIPE - SERENDIPITY
From serendipitysocial.com
PISTACHIO AND RASPBERRY GRATINS DESSERT RECIPE - HOME …
From homecookingmemories.com
[RECIPE] RASPBERRY GRATIN - 'JACQUES PéPIN QUICK & SIMPLE'
From wpr.org
Estimated Reading Time 2 mins
RASPBERRY GRATIN – RECIPES NETWORK
From recipenet.org
HOT STRAWBERRY GRATIN | DESSERT RECIPES | GOODTO
From goodto.com
WARM RASPBERRY-CHOCOLATE PUDDING CAKE - CRUMB: A FOOD BLOG
From crumbblog.com
RECIPESOURCE: RASPBERRY AND FIG GRATIN - FOOD NEWS
From foodnewsnews.com
CHOCOLATE-RASPBERRY GRATIN RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
RASPBERRY GRATIN BY GIANGISKITCHEN | QUICK & EASY RECIPE | THE …
From thefeedfeed.com
RASPBERRY GRATIN WITH CARAMEL | CUISINE TECHNIQUES
From greatchefs.com
RECIPE: RASPBERRY GRATIN - KITCHEN DETAIL BLOG
From lacuisineus.com
WARM RASPBERRY GRATIN WITH SOUR CREAM RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SHORTBREAD-RASPBERRY GRATIN RECIPE - JACQUES PéPIN
From foodandwine.com
WARM RASPBERRY GRATIN RECIPE | RECIPE | GRATIN RECIPE, NYT …
From pinterest.com
RASPBERRY AND FIG GRATIN - BIGOVEN.COM
From bigoven.com
RASPBERRY GRATIN | PRETTY PLAIN JANES
From prettyplainjanes.com
WARM RASPBERRY PUDDING CAKE - THE NOVICE CHEF
From thenovicechefblog.com
RASPBERRY GRATIN - SIDE DISH RECIPES - FOODDIEZ.COM
From fooddiez.com
FRESH RASPBERRY GALETTE FOR TWO - DESSERT FOR TWO
From dessertfortwo.com
24 RASPBERRY DESSERT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RASPBERRY GRATIN — BUNS IN MY OVEN
From bunsinmyoven.com
RASPBERRY GRATIN - PLAIN.RECIPES
From plain.recipes
RASPBERRY CUSTARD GRATIN – GOOD DINNER MOM
From gooddinnermom.com
WARM RASPBERRY GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
WARM RASPBERRY CAKE WITH VANILLA GLAZE - BITZ & GIGGLES
From bitzngiggles.com
RASPBERRY GRATIN - MAYTIBOT.ENCICLOPEDIA-JURIDICA.COM
From maytibot.enciclopedia-juridica.com
RASPBERRY GRATIN : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
THE BEST RASPBERRY VINAIGRETTE - QUICK AND EASY! | MOM ON TIMEOUT
From momontimeout.com
RASPBERRY GRATIN | HUFFPOST LIFE
From huffpost.com
RECIPES > FRUITS > HOW TO MAKE RASPBERRY GRATIN2
From mobirecipe.com
TWO RASPBERRY GRATINS - THE SPLENDID TABLE
From splendidtable.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love