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 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.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 17 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 67 milligrams, Sugar 47 grams, TransFat 0 grams
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.
RASPBERRY GRATIN
you will love this elegant yummy dish the great flavors come together for a great tasting dish it's perfect if you are making a nice dinner for two you can use this as a side dish , appetizer or desert . I got this recipe out of a professional cook book I bought for my culinary arts class it was created by chefs I will post...
Provided by Brenda Savage
Categories Fruit Sides
Time 5m
Number Of Ingredients 8
Steps:
- 1. step 1 - use a shallow gratin dish or other heatproof dish large enough to hold fruit in shallow layer
- 2. step-2 cut a thin slice of genoise about 3/8 in. 1 cm thick to cover bottom of dish .
- 3. step-3 arrange the fruit on top of the genoise .
- 4. step-4 combine pastry cream,whipped cream, and flavoring . spread the mixture to cover the fruit completely.
- 5. step-5 mix the almonds and butter and sprinkle over the pastry cream . dredge the top heavily with confectioners sugar.
- 6. step-6 place under a broiler or in the top of a hot oven for a few minutes to brown the top . serve hot and enjoy !
- 7. you may substitute the raspberries for sweet pitted cherries, but if you do and you use the brandy for flavoring I suggest using the cherry .
- 8. this recipe time is based on already having a prepared genoise cake
RASPBERRY AND FIG GRATIN
Provided by Tarla Thiel
Categories Berry Fruit Dessert Bake Raspberry Fig Summer Sour Cream Bon Appétit Pasadena California
Yield Serves 4
Number Of Ingredients 5
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 & PASSION FRUIT MARTINI
This fruity vodka cocktail for two is perfect for a romantic Valentine's meal - float half a passion fruit on top for an extra special touch
Provided by Cassie Best
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
Steps:
- Put 2 martini glasses in the freezer for 5 mins to chill. Mix the vodka, raspberry liqueur, passion fruit juice and a handful of ice in a jug or cocktail shaker.
- Strain into the glasses and float ½ a passion fruit on the top of each, if you like.
Nutrition Facts : Calories 158 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
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