Low Carb Gratin Of Fresh Berries Food

FRESH BERRY GRATIN

Steps:

• Adjust oven rack to lower-middle position and heat oven to 400 degrees.
• Toss fruit gently with sugar, kirsch (if using), and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
• Pulse bread, butter, sugar, and cinnamon in bowl of food processor fitted with steel blade until mixture resembles coarse crumbs, about ten 1-second pulses.
• Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes.
• Cool on wire rack 5 minutes and serve.

RED VELVET CAKE WITH FRESH BERRIES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch high sides.
• Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl. Whisk the buttermilk, food coloring, vanilla and vinegar in a small bowl to blend. Using an electric mixer, beat the granulated sugar and butter in a large bowl until well blended. Add the eggs one at a time, beating until well blended after each addition. Beat in the dry ingredients in four additions alternately with the buttermilk mixture in three additions.
• Divide the batter between the prepared pans. Bake until a tester inserted into the center of the cakes comes out clean, about 25 minutes. Cool in the pans on racks, 10 minutes. Turn the cakes out onto racks to cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl until smooth. Beat in the vanilla. Add the confectioners' sugar and beat until smooth.
• To assemble: Place one cake layer, flat-side up, on a platter. Spread 1 cup frosting over the top of the cake. Arrange 1 pint raspberries and 1/2 pint blueberries atop the frosting, pressing lightly to adhere. Top with the second cake layer, flat-side down. Spread the remaining frosting over the top and sides of the cake. Arrange the remaining berries decoratively over top of the cake.

BERRY GRATIN WITH CHAMPAGNE SABAYON

Steps:

• Turn the oven on to broil with the rack about 6 inches/15 cm from the heat.
• Arrange the berries in individual gratin dishes and set on a baking sheet.
• Put the wine, sugar and egg yolks in a roomy glass bowl. Whisk to mix. Set the bowl over a saucepan partly filled with hot, but not simmering, water. Don't let the bottom of the bowl touch the water beneath. Whisk until the mixture is frothy, pale and ribbony, 5 to 8 minutes.
• Remove the bowl from the saucepan. Whisk in the zest and keep whisking a minute or two to cool slightly. Spoon the sabayon over the berries and place under the broiler until the sabayon is bubbly and golden, a minute or two. Place the gratin dishes on plates and serve immediately.

ZABAGLIONE WITH FRESH BERRIES

Steps:

• In a copper pan with a rounded bottom, whisk together the yolks and sugar. Set the pan over simmering (not boiling) water or directly over a low flame, if you dare, and continue to whisk while you cook it until thick and pale yellow. Add the wine gradually as you whisk and continue to cook until light and fluffy, about 4 to 6 minutes. Divide the berries among 4 stemmed glasses and pour the hot zabaglione over them.

MIXED BERRY GRATIN

Steps:

• Place berries and sugar in a 6-cup ovenproof dish, toss gently to combine.
• Place sour cream, eggs and flour in a bowl and whisk to combine, then pour over berries.
• Bake gratin at 180c for 30 minutes or until top is firm and light golden.
• Serve warm with thick cream.

FRESH BERRY GRATIN

Steps:

• Pick over the raspberries. Hull the strawberries and slice them in half. Mix the berries with two tablespoons of the liqueur. Refrigerate.
• Place the egg yolks in a bowl that will fit over a pan of simmering water. Beat the egg yolks until they have thickened. Beat in one-quarter cup of the sugar. Set the bowl over a pan of simmering water and beat the mixture vigorously over low heat.
• Add half the remaining amaretto and continue beating. As the egg mixture thickens and lightens, gradually add the remaining amaretto. Continue beating the mixture until it is very thick and light, taking care to regulate the heat so the yolks do not coagulate.
• Remove the pan from the heat, stir the mixture again and refrigerate it until just before serving time.
• Preheat a broiler. Spread the berries in a shallow gratin dish at least nine inches in diameter. Spread the egg-yolk mixture over the berries, covering them completely. Sprinkle with the remaining sugar.
• Place the gratin under the broiler and cook for a minute or two, just until the top becomes brown and glazed. Place the gratin dish on a serving dish and serve at once, gently scooping portions of berries and gratin onto each plate.

GRATIN OF SUMMER BERRIES

Steps:

• Scatter the berries into medium remekins or a large, shallow heatproof dish, preferably in a single layer. Sprinkle with the lemon zest, cover and chill until ready to serve.
• Meanwhile, break up the chocolate into a small heatproof bowl. Heat the cream in a pan until almost boiling, then pour onto the chocolate. Leave for 3 mins, then stir slowly until dissolved. Allow to cool to room temperature until thickened.
• To serve, heat the grill for a good 5 mins until glowing hot. Spoon the chocolate cream over the berries, sprinkle over the icing sugar and place under the grill. Grill for 2-3 mins until the sauce begins to brown, turning the dish if necessary. Remove and serve immediately.