Alain Ducasses Gratin Of Blueberries With Vanilla Recipes

BERRIES WITH VANILLA CUSTARD

Steps:

• In a small heavy saucepan, mix cream, egg yolks and sugar. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil., Transfer to a bowl; stir in vanilla. Refrigerate, covered, until cold. Serve over fresh berries.

BLUEBERRY GRAHAM CRACKER PUDDING

Steps:

• 1. Follow the directions on the box to make the vanilla pudding. When that's ready, mix the container of whipped cream with the pudding. In a 9x9 dish, start with a layer of whole graham crackers. Layer with the pudding mix. Create as many layers as you like, I usually have three layers of graham cracker and two layers of pudding mix. Be sure the top layer is graham cracker. Add the can of blueberry pie filling and refrigerate for two hours. If you are really ambitious, use fresh blueberries and create the topping from scratch. Also delicious but obviously takes more time.

VANILLA BLUEBERRY BLENDED COFFEE

Steps:

• Place cold brew concentrate, milk, blueberries, and sugar in a blender and blend until smooth, about 20 seconds. Pour into a glass.

ALAIN DUCASSE'S GRATIN OF BLUEBERRIES WITH VANILLA

Steps:

• To make the compote, rinse the berries in cold water. In a medium saucepan on medium-low heat, melt the butter. Add the sugar, vanilla bean, mint, creme de cassis and blueberries. Cook slowly until the berries are softened, about 7 minutes. Transfer to an ovenproof gratin or baking dish and let cool.
• To make the sabayon, begin whisking the yolks in the top of a double boiler set over barely simmering water. Whisk in the vermouth, sugar and seeds from the vanilla bean. Continue whisking until the mixture doubles in volume. Remove from the heat and let cool slightly.
• When ready to serve, preheat the broiler or have a small culinary blowtorch ready. Whip the cream until it holds soft peaks. Fold it into the cooled sabayon. Pour the mixture over the berries and sprinkle the top with the confectioners' sugar. Place under the broiler or cook with the blowtorch until the top is lightly browned. (The sabayon will melt slightly.) Serve immediately.