Mixed Berry Gratin 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.

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.

MIXED BERRY ALMOND GRATIN

Steps:

• Preheat oven to 400°F Coat a 1-quart gratin dish or a 9-inch pie pan with cooking spray.
• Spread almonds in a shallow baking pan and bake until light golden and fragrant, 4 to 6 minutes. Let cool.
• Place sugar (or Splenda), flour, salt and almonds in a food processor; process until finely ground. Add egg, tofu, butter and almond extract; process until smooth.
• Spread berries evenly in the prepared gratin dish. Scrape the almond mixture over the top, spreading evenly.
• Bake the gratin until light golden and set, 40 to 50 minutes. Let cool for at least 20 minutes. Dust with confectioners' sugar and serve warm.

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.

MIXED BERRY RICOTTA CAKES

Steps:

• Preheat oven to 350°F Line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together flour, baking powder, salt and sugar.
• In a medium bowl, stir together melted butter, ricotta, milk, eggs and vanilla until smooth. Pour into dry ingredients and mix until just combined. Fold in berries.
• Distribute batter evenly into prepared muffin cups.
• Bake for 18-22 minutes, until a tester inserted into the cake part comes out clean.
• Cool on a wire rack.
• Refrigerate in an airtight container. Cakes will stay moist for several days.

LEMON BERRY RICOTTA CAKE WITH MIXED BERRY SAUCE

Steps:

• FOR CAKE:.
• Heat oven to 325 degrees. Line a 9 inch spring form pan with foil, coat with non-stick cooking spray.
• Cream butter and sugar until fluffy.
• Add eggs, lemon extract, zest, ricotta and half and half. Beat until well blended, scraping down sides of bowl as needed.
• Add the flour, mix until smooth.
• Pour batter into pan and spread the berries(still frozen) over the top of the cake.
• Bake for 40-50 minutes or until the top is light golden brown and the cake is set.
• Let cool at room temperature for 30 minutes then cool in refrigerator until completely chilled, about 1 hour.
• FOR SAUCE:.
• While cake is cooling mix the berries, sugar and corn starch together in a small sauce pan. Bring to a simmer stirring to prevent lumps from forming. Puree the berries in a blender or with an immersion blender. Let cool.
• Serve a piece of cake with a spoon full of sauce over the top.