Summer Berry Gratin Recipes

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SUMMER BERRY COBBLER



Summer Berry Cobbler image

Provided by Tyler Florence

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

1 pint blueberries
1 pint raspberries
1 pint blackberries
1 pint strawberries, hulled and sliced in half
1/2 cup granulated sugar, plus more, for dusting
Pinch cinnamon
2 tablespoons cornstarch
1/2 lemon, juiced
1 recipe Blueberry Scone Dough, recipe follows
Melted butter
2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries

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 GRATIN



Summer Berry Gratin image

This lush summer dessert comes together quickly and impresses friends and family.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1 tablespoon all-purpose flour
1 teaspoon cornstarch
3/4 cup plus 1 tablespoon sugar
1 large egg plus 1 large egg yolk
1 cup milk
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter
1/3 cup mascarpone cheese (Italian cream cheese)
1 pint mixed berries, such as raspberries, blackberries, blueberries
Confectioners' sugar for tops

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.

GRATIN OF SUMMER BERRIES



Gratin of summer berries image

A simple, sophisticated dessert

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Supper

Time 15m

Number Of Ingredients 6

140g strawberry , hulled and cut into halves or quarters
140g each fresh raspberry and blueberries
grated zest 1 small lemon
100g white chocolate
142ml pot double cream
2 tbsp icing sugar

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.

Nutrition Facts : Calories 356 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

FRESH SUMMER BERRY GRATIN



fresh summer berry gratin image

Adapted from America's Test Kitchen

Provided by Rosemary Stelmach

Time 30m

Number Of Ingredients 9

2 1/4 cups blackberries, blueberries and/or raspberries ((about 11 ounces))
3/4 cup strawberries, hulled and halved or quatered ((about 4 ounces))
2 teaspoons granulated sugar
pinch of salt
3 large egg yolks
3 tablespoons granulated sugar, divided
3 tablespoons dry white wine
2 teaspoons packed light brown sugar
3 tablespoons heavy or whipping cream, chilled

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.

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