- 6 tablespoons framboise eau-de-vie (clear raspberry brandy)*
- 2 tablespoons plus 1 1/4 cups chilled whipping cream
- 4 pinch 1/2-pint baskets fresh raspberries
Using electric mixer, beat sugar, yolks, 4 tablespoons framboise, and 2 tablespoons cream in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water) and continue beating until mixture is thick and billowy and instant-read thermometer inserted into center registers 160°F, about 9 minutes. Remove bowl from over water. Continue beating until mixture is cool, occasionally scraping down sides of bowl, about 5 minutes. Beat remaining 2 tablespoons framboise and 1 1/4 cups cream in medium bowl until peaks form. Fold cream into yolk mixture in 2 additions. DO AHEAD Sabayon can be prepared 8 hours ahead. Cover; chill.
Preheat broiler. Divide raspberries equally among eight 1 1/4-cup custard cups or shallow ramekins. Top raspberries with sabayon. Broil until sabayon is lightly browned, watching carefully to avoid burning, about 2 minutes. Serve warm.
Fresh raspberry gratins from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients (page 210) by Ina Garten
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Raspberry Gratin. There is something magical about raspberries. Soft, tender, fragrant, and flavorful. They can be enjoyed simply with some whipped cream, or in a pie, and best of all in cobblers.
So imagine eating a flan with a soft warm crust that hides warm raspberries and a warm cream underneath.
That would be the only word I would use to describe this dessert. This is an adaptation from Susanne Goin, “Sunday Suppers at Lucques”. I have purchased her cookbook since it first was published in 2005. Great book with an assortment of complex recipes and flavors. More fine dining and weekend cooking than every night. This recipe that I made and sharing, is very easy to make but required some extra steps prolonging the instant gratification of this exquisite dessert. Well, worth the wait.
The only difference between this raspberry gratin and a fruit clafoutis, although very similar on presentation, this dessert does not use flour.
Like all gratins, let your imagination go wild and use your favorite summer fruits or assorted berries. Peaches or plums. Or sautee apples and or pears a dash of cognac, and voila you have a fantastic fall dessert to impress your family and friends.
Choose also a gratin dish that is attractive and you do not mind bringing to your table.
Raspberry and Fig Gratin
Fruit, sour cream, brown sugar — brown the sugar and serve, it’s that simple. The sour cream adds its wonderful tangy flavor to this easy dessert. This is wonderful with any combination of fresh, seasonal fruit.
- Raspberries - 1 cup, fresh
- Figs - 1 cup, peeled and halved
- Brown Sugar - 3 tablespoons
- Sour Cream - 1/2 cup, thinned with 2 tablespoons milk
Layer raspberries in a gratin dish (or in small individual dishes). Pour sour cream over the raspberries and top with figs. Sprinkle generously with brown sugar. Heat the broiler to high and place the gratin under the broiler until the sugar has melted. Or, melt the sugar with a small kitchen torch.
To serve: Place the gratin on a large serving dish, or, if making individual gratins, on individual dessert dishes. Serve immediately.
Fresh Raspberry Gratins
This recipe, from Back to Basics, wasn’t really all that basic. I mean, there aren’t a ton of ingredients, and none of them are hard to find, and it really doesn’t take that long, but it’s something that requires careful timing and near-constant vigilance.
The end result was a little bit like creme brulee, but less creamy, and more boozy. My husband loved it, but I didn’t really care for the marsala flavor in a dessert.
I forgot to whisk in the vanilla extract when the egg/sugar/marsala mixture was still in the pot, so I drizzled vanilla paste on each individual dish instead. Here they are before going under the broiler:
Here, I think only fresh berries would do, and I wouldn’t even try to substitute frozen berries. We still had raspberries in the fridge from (you guessed it!) the crepe party.
Mascarpone Raspberry Gratins
I always seem to have a story don't I? Well, bloggers are like that. they like stories: to read, to tell, to share and to write about. Somehow there is always a story behind the desserts I make , sometimes it is a long drawn explanation and sometimes something that popped in my head while experiencing one of those stories. Today is no exception. these gratins almost did not happen. Glad they did in the end though because they were mighty good.
Let's see. it all started last night when B's mom called and asked if I wanted to go blueberry picking with her in the morning. at the crack of dawn to avoid the heat. Yes, yes, yes. provided there are a few coffee stops along the way please. Then she threw raspberries in the mix so I jumped fell out of bed! There are a few things that make my heart skip on a hot June morning (well, B. is one of them, of course) and among my favorites are berries, stone fruits and spending a few hours with my mother in law and her stories of my husband when he was wee high. I am about to digress again so I'd better get right on to the rest of the day.
After our little berry picking frenzy (I basically needed her to keep some of my stash in her extra freezer), I pulled in the driveway with a huge basket of raspberries just in time to see one of the twins holding a puppy and walking towards me. Now for those new here (Hello, hello!), we do not have children, we jokingly say that all we have to do is walk next door and borrow C's twins for the day. or they borrow us, there are days one can't tell. Anyways. Her husband had sent her to get new tires and she came back with the wrong tires and a "free" puppy (read no shots or tags and probably younger). Her husband was red as a poppy, the kids were beaming and in her usual Southern nonchalance she just walked up to me and said "help us give him a bath"
I spent a good part of the day taking work breaks to go play with the puppy which we finally named Sullivan. At some point we got distracted by the rest of the brood, a cat, another dog and a turtle (yep, they needed another dog like I need another bill) and did not pay much attention to Sully until we heard is whimpering. We turned around and burst out laughing. He had found a way to climb up the crate full of raspberries and was barely holding his balance not to fall off the tiny ledge and take a dive into it. I guess he got a little too impressed with his Cirque du Soleil capacities and fell head first into the raspberries! I ran over and picked him up, all red and happy licking his paws, face and tail. Once back on the ground he ran back to the crate and tried to climb it again! He surely enjoyed his first baptism by raspberries and was ready for a little more!
I did manage to save quite a bit of the berries after the puppy dive (thank God, they don't weigh much at 8 weeks) and proceeded to make these little Mascarpone Raspberry Gratins. They made me think of Sully: light as feathers, wickedly cute and they really put a smile on my face! The fresh raspberries retain their fresh factor and the cream is rich and smooth without leaving that buttery coating on your tongue.
For the nut topping I have to thank one of my faithful readers, Bina, who sends me the most thoughtful gifts. Last winter, she had sent me an Indian specialty called Chikki, close to a toffee but this almonds, pistachios and cardamom. She emailed saying that her mom had made some more and brought it to the States and she would love to send me some more. Yes please!! So before the stash disappeared completely I did hide a few pieces and crushed them to top the gratins with. She also stitched me the cutest little kitchen towels but I am afraid to get the dirty! To top it all, her packaging is as precious as the gifts. and since she only lives in the next state over I really hope e get to meet one day soon. Thank you and stop being shy, you are among friends!
Allright, allright, I am done. on to the recipe!
Mascarpone Raspberry Gratins:
Serves 4-6 depending on the size of your ramequins.
1/2 cup (4 oz) mascarpone, at room temperature
1/4 cup sugar
1 tsp vanilla bean paste or 1 tsp vanilla extract or 1/2 vanilla bean, seeded
1 egg + 1 egg yolk
3/4 cup heavy cream
1 cup fresh raspberries
In a large mixing bowl, whisk the mascarpone with the sugar until smooth. Add the vanilla, the egg and the egg yolk. Whisk until fully incorporated and add the heavy cream. Make sure everything is well combined and divide between your ramequins, not filling them all the way to the top, about 3/4 full. Divide the raspberries among the gratins and set the dishes in a deep roasting pan. Fill the pan with water, half way up the sides of the dishes and bake at 340 for about 20-25 minutes or until they seem to be barely set: still giggling a little when you move the pan but not completely wobbly. They will continue to bake and set as they cool. Let cool and serve either chilled or at room temperature.
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This is an easy-to-make crust that is flaky and tender and tastes like butter. The butter is pared down to what I consider to be the minimum amount possible. The flour/butter mixture is chilled midway through the process so that when the dough is rolled, the hard butter forms flat sheets, increasing the flakiness of the dough. Some of the usual butter is replaced with sour cream, which has less fat and calories but adds to the tenderness and richness of the crust. A pinch of baking powder adds a degree of lightening.
Two Raspberry Gratins
One of my all-time favorite desserts, raspberry gratins are a cinch to make if you have frozen, unsweetened raspberries on hand, as I always do, and good store-bought cookies. I give two variations: one is made with packaged chocolate chip cookies - who doesn't love the combination of chocolate and raspberries? - and one with buttery shortbread. (I use Mrs. Fields individually wrapped boxed chocolate chip cookies and Walkers Pure Butter Shortbread from the supermarket, although other brands - or even homemade cookies - can be substituted.)
Big Tomato Sweet-Sour Salad
Straight from 19th-century American cookbooks, these big chunks of ripe beefsteak and green tomatoes get bathed in a warm, garlicky, sweet-sour dressing. They stand on their own, top greens, or make a good potato-tomato salad. Bacon fat was favored 150 years ago olive oil works well today. Out of season, this recipe still works with supermarket tomatoes on the vine.
Strawberries with Mascarpone
Toronto Blueberry Buns
Smoked Salmon Benedict with Sorrel Sauce
This combination of sorrel, smoked salmon, and eggs makes one of the best brunch dishes I've ever eaten. When sorrel leaves are shredded and cooked in butter, they wilt dramatically and quickly turn into a puree, almost as if they melted. Add some cream, and you have a lemony sauce that complements the smoked salmon more keenly than a rich hollandaise. Just remember it takes a lot of sorrel leaves to make a little bit of sauce, so make this dish when you have plenty to harvest or can buy big bunches at the market, usually in the spring or early fall.
When peaches arrive in the market, Lynne likes to whip up a Bellini, the refreshing drink made with fresh peach puree and champagne, said to have originated at Harry's Bar in Venice in the 1930s.
Luxury Scrambled Eggs
Shellagh Connelly, chef/owner of Mildred Pierce Cafe in St. Paul (and a woman who understands breakfast food down to her soul), created the dish for her breakfast menu. For me, my version illustrates an important point—cream cheese is one of the most underrated ingredients in the market.
Wild raspberry recipes?I have a big bramble all in bloom and need to do something with the berries I am not a big berry eater but my kids and hubby like them so I need some recipes! Any ideas?
Aug 08, 2009 #2 2009-08-08T21:47
I like to add mine to vanilla ice cream. I know my mom used to make an awesome pie out of them but I couldn't tell you how to do it.
I found some behind the trailer parking area at th Trader's Point Hunt show. I went home with some of them .
Aug 08, 2009 #3 2009-08-08T22:14
Aug 09, 2009 #4 2009-08-09T00:16
I used to have a huge patch. Miss them
Put a big bowlful in a saucepan with around 1/2 cup of water in it. Bring to a boil. Stir constantly. When you get a good yummy mush, toss in a cup of sugar, or some Splenda. I have used honey, and nothing at all.
Let cool a bit, strain into a bowl or small pitcher.Don't use a colander - use a real strainer (I have used cheesecloth in a pinch).
I poured my Raspberry Sauce over vanilla ice cream - or any dessert that needed a bit of color.
I think I'll grow raspberries again
They make wicked good muffins!
Aug 09, 2009 #5 2009-08-09T21:43
You can't have raspberries still, do you? Lucky!! They are fading in our area but blackberries are coming
Mixed Berry Crumble (serve plain, with ice cream, or whipped cream)
3 cups mixed berries (or just whatever you have)
2 T balsamic vinegar
10 tablespoons sugar
1.5 cups all purpose flour
1/2 cup cold, unsalted butter cut into small pieces
pinch of salt
1. Preheat oven to 400F. In small bowl, toss berries with balsamic vinegar and 4 T sugar. Let stand 30 minutes.
2. In a food processor, pulse together remaining 6 tablespoons sugar, flour, butter & salt until mixture resembles fine bread crumbs. Do not overwork or it will turn into pastry.
3. Divide Berry mixture among 4 1-cup ovenproof dishes (or just one big dish). Sprinkle with crumble mixture. Shake dishes slightly to allow ingredients to settle. Back until top is golden, about 30 minutes.
1 1/2 lbs raspberries (sorry, don't remember the volume measurement)
3/4 cup sugar
6 T Raspberry liqueur (Chambord or flavored brandy)
3 large eggs
1/2 cup flour
pinch of salt
dash of vanilla
1. Preheat oven to 375. Butter 6 individual gratin dishes (or one large pie plate**)
2. Toss raspberries with 2 T sugar and the liqueur and let sit about 10 minutes.
3. Beat eggs in bowl whisk in salt, 1/2 cup sugar, and vanilla until just blended. Whisk in flour and blend.
4. Divide raspberries evenly among dishes divide the egg mixture evenly over the raspberries. Sprinkle each with remaining sugar (use more if necessary).
5. Place gratins on a cookie sheet and bake for 15 minutes. The edges will be firmer than the center. Remove the gratins from the oven and heat up the broiler.
6. Place dishes about 2 inches away from broiler element with door left open broil until sugar is slightly browned. Watch carefully!
If you like, serve with whipped cream, creme fraiche, or sweetened sour cream.
**If you use one large pie dish, make sure the fruit is not too think in any one place and add five minutes or so to the baking time.
Barefoot Contessa Back to Basics
Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites.
Ina Garten’ s bestselling cookbooks have consistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style.
Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.
For longtime fans, Ina delivers new insights into her simple techniques for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.
Raspberry Gratins - Recipes
Gratin, in French, refers to the crust or top layer. In culinary terms, gratins are generally baked dishes with a crisp golden crust, like the ubiquitous Au Gratin Potatoes.
Gratins are not limited to potatoes, of course, and may be prepared with all sorts of vegetables as well as meats, seafood and even fruit, as is demonstrated in this savory volume by author Tina Salter. She demonstrates the range of the dish with recipes for Tomato and Chevre Gratin, Rhubarb and Raspberry Gratin, and Mexican Shredded Pork Gratin.
The gratineed dishes in this cookbook are based on the methods of northern France, where gratins are typically made with cream or a béchamel sauce. The cream caramelizes into the traditional crisp crust topping a deliciously moist interior. Some of Salter's dishes include nuts, seeds, bread crumbs or crushed tortilla chips in the crust others use cheese or garlic moistened with olive oil.
"No matter how you prepare it or what you put in, a good gratin always produces the same result," says Salter. "When it's placed on the table, its golden crust is resplendent, promising a rich, tempting filling just below the surface, and people can't help themselves. 'Ahhhs' of anticipation are the usual effect."
Salter's book offers an inspiring selection of "upper crust" recipes for main dishes, sides, desserts and appetizers.
There aren't many tools necessary to make a gratin, but it's hard to make a gratin unless you have the right dish.
Kitchen Butane Torch
Small kitchen butane torches can be used in the final browning of some dishes.
Working with the oven and broiler to manage trays of bubbling hot gratins requires protection from the heat.
A mandoline, a flat, rectangular slicing tool, is a great aid for slicing foods quickly, thinly, and uniformly - a preparation commonly called for in a fast-cooking, attractive gratin.