Last updated 6/12/2012 1:19:56 AM. Recipe ID 51448. Report a problem with this recipe.
Title: Raspberry-blackberry gratin
Yield: 8 Servings
3 Egg yolks from extra-large
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
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