Alain Ducasses Gratin Of Blueberries With Vanilla Food

ALAIN DUCASSE'S GRATIN OF BLUEBERRIES WITH VANILLA

Alain Ducasse's Gratin of Blueberries With Vanilla image

Provided by Jonathan Reynolds

Categories dessert

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 pints (4 cups) blueberries
2 tablespoons unsalted butter
1 teaspoon sugar
Half a vanilla bean
3 mint leaves
1 tablespoon creme de cassis
4 large egg yolks
2 tablespoons vermouth
1 teaspoon sugar
Seeds from 1 vanilla bean
1/4 cup heavy cream
Confectioners' sugar

Steps:

To make the compote, rinse the berries in cold water. In a medium saucepan on medium-low heat, melt the butter. Add the sugar, vanilla bean, mint, creme de cassis and blueberries. Cook slowly until the berries are softened, about 7 minutes. Transfer to an ovenproof gratin or baking dish and let cool.
To make the sabayon, begin whisking the yolks in the top of a double boiler set over barely simmering water. Whisk in the vermouth, sugar and seeds from the vanilla bean. Continue whisking until the mixture doubles in volume. Remove from the heat and let cool slightly.
When ready to serve, preheat the broiler or have a small culinary blowtorch ready. Whip the cream until it holds soft peaks. Fold it into the cooled sabayon. Pour the mixture over the berries and sprinkle the top with the confectioners' sugar. Place under the broiler or cook with the blowtorch until the top is lightly browned. (The sabayon will melt slightly.) Serve immediately.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 11 milligrams, Sugar 14 grams, TransFat 0 grams

FRUIT-AND-ALMOND GRATINS

Fruit-and-Almond Gratins image

In this easy dish, a little bit of almondy custard dresses up fresh fruit, making it special for company while preserving its pure goodness.

Provided by Elena Faita-Venditelli

Time 45m

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 large eggs
1/2 cup heavy cream
1/3 cup confectioners sugar
1/4 cup almond flour or almond meal (see cooks' note, below)
1/2 teaspoon vanilla
1/8 teaspoon salt
2 firm-ripe Bartlett pears (1 pound total)
2 teaspoons fresh lemon juice
1 cup raspberries (5 ounces)
1/2 cup seedless grapes (3 ounces)
3/4 cup sliced almonds (3 ounces)
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes
4 (5 1/2- by 1-inch) shallow flameproof gratin dishes or a 12 1/2- by 7 1/2- by 1 1/2-inch shallow flameproof gratin dish

Steps:

Put oven rack in middle position and preheat oven to 350°F. Butter gratin dishes.
Whisk together eggs, cream, confectioners sugar, almond flour, vanilla, and salt in a bowl until combined well. Quarter pears lengthwise, then peel, core, and cut into 1/2-inch-wide wedges. Toss pears with lemon juice in a bowl, then divide among gratin dishes. Divide raspberries and grapes among gratin dishes, then pour custard mixture over fruit. Sprinkle with almonds and dot with butter. Transfer gratin dishes to a shallow baking pan.
Bake until pears are tender, about 30 minutes. Preheat broiler and broil gratins 4 to 5 inches from heat until almonds are golden, 1 to 2 minutes. Cool on a rack to warm or room temperature before serving.

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