Title: Raspberry-blackberry gratin
 Categories: Desserts
      Yield: 8 Servings
 
      3    Egg yolks from extra-large
           -eggs
      1 tb Water
    1/2 c  Sugar
    1/2 c  Framboise (raspberry brandy)
      2 c  Heavy cream, chilled
      3 c  Raspberries
      3 c  Blackberries
 
       Combine the egg yolks, water and sugar in a metal bowl set over,
  but not touching, gently simmering water, or in the top pan of a
  double boiler set over simmering water. Whisk constantly until the
  mixture is foamy and begins to thicken slightly, 2-3 minutes.
  Immediately remove from the heat and strain into a 2-quart metal
  bowl. (The use of a metal bowl will help cool down the mixture more
  quickly.) Stir in the Framboise, cover and refrigerate for at least
        4    hours or overnight.
       Just before serving, position the rack 3-4 inches from the heat
  source in a broiler and preheat the broiler.
       Using chilled beaters and a large chilled bowl, whip the cream
  until stiff peaks form.  Gently fold the cream into the chilled
  custard. Scatter all the berries over the bottom of a 2-quart
  ovenproof baking dish with at least 1-inch sides.  Place the dish on
  a heavy-duty baking sheet or in a shallow baking pan to make for
  easier removal from the broiler. Gently pour and spoon the custard
  over the berries.
       Broil (grill) until the top is browned and bubbling, 1-1/2 - 2
  minutes.  Serve immediately.
       The William-Sonoma Kitchen Library / Fruit Desserts