Raspberry Gratins Recipe - Cooking Index
Raspberry Gratins Recipe - Cooking Index
"This past year, I've enjoyed more opportunities than usual to travel and dine out," writes Tony Solomita of Arlington, Virginia. "Instead of a photo album, I'd like to create an album of recipes from these new favorite restaurants. I'll start with a dessert: the berries with custard sauce from L'Auberge Chez François in nearby Great Falls."
Courses: Dessert| 1 cup | 198g / 7oz | Sugar |
| 8 cups | 1584g / 55oz | Egg yolks (large) |
| 6 tablespoons | 90ml | Framboise eau-de-vie - see * Note |
| = (clear raspberry brandy) | ||
| 2 tablespoons | 30ml | Chilled whipping cream - plus |
| 1 1/4 cups | 296ml | Chilled whipping cream |
| 4 | Containers fresh raspberries - (1/2 pt ea) |
* Note: Sold at some liquor stores and specialty foods stores. If unavailable, use raspberry liqueur instead.
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 degrees, 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. (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.
This recipe yields 8 servings.
Source:
Bon Appetit, August 2002
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