Warm Raspberry Gratin Recipes

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 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.

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.

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:

• 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.

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.