Gratin Of Blueberries With Vanilla Recipes

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ALAIN DUCASSE'S GRATIN OF BLUEBERRIES WITH VANILLA



Alain Ducasse's Gratin of Blueberries With Vanilla image

Provided by Jonathan Reynolds

Categories     dessert

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

2 pints (4 cups) blueberries
2 tablespoons unsalted butter
1 teaspoon sugar
Half a vanilla bean
3 mint leaves
1 tablespoon creme de cassis
4 large egg yolks
2 tablespoons vermouth
1 teaspoon sugar
Seeds from 1 vanilla bean
1/4 cup heavy cream
Confectioners' sugar

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.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 11 milligrams, Sugar 14 grams, TransFat 0 grams

CHEZ PANISSE'S BLUEBERRY COBBLER



Chez Panisse's Blueberry Cobbler image

This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don't cover all the berries, and the juice from the berries bubbles up around the dough.

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 9

4 1/2 cups fresh blueberries
1/3 cup sugar
1 tablespoon all-purpose flour
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/2 tablespoons sugar
2 1/4 teaspoons baking powder
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 cup heavy cream, plus additional for serving, if desired

Steps:

  • Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
  • To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
  • Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
  • Let cool slightly. Serve warm, with cream to pour on top, if desired.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 296 milligrams, Sugar 25 grams, TransFat 0 grams

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