Fresh 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 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 GRATIN

Steps:

• Pre-heat oven to 375 degrees.
• Toss the raspberries with 2 tablespoons of the sugar and the raspberry liqueur if desired. Let sit for 10 minutes.
• Beat the eggs in a large bowl. Whisk in the salt and 1/2 cup of the sugar, until just blended. Sift the flour into the bowl, whisking it into the mixture just blended.
• Butter 6 individual gratin dishes. Divide the raspberries among them. Divide the egg mixture among the dishes. Sprinkle with the remaining 2 tbs. sugar. Place on cookie sheet in the oven. Cook for 15 minutes, or until the top has just begun to harden and the center is still creamy. Pass under the broiler for a moment to brown. Serve immediately.

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.