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.
STRAWBERRY GRATIN
The Strawberry Gratin recipe out of our category Menu! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Dessert
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse and hull strawberries, halve lengthwise or cut into quarters.
- Preheat the oven to 200 ° C convection.
- Separate eggs and beat yolks with quark, vanilla seeds, sugar and lemon zest until smooth. Beat egg whites with a pinch of salt until stiff, add starch and fold into quark mixture. Butter 4 ramekins, fill with cream and top with strawberries. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes or until golden brown. Garnish with mint leaves and serve.
STRAWBERRY GRATIN
A recipe that looks very good and quite simple and also contains green chartreuse (alcohol). Maybe it can be substituted with Grand Marnier.
Provided by Boomette
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 400°F.
- In a bowl, mix strawberries, lime, lemon juice and chartreuse.
- In another bowl, whisk heavy cream until soft pics.
- Spread the strawberry mixture in ramequins. Garnish with pecans.
- Cover with whipped cream and sprinkle with icing sugar.
- Cook 3 minutes. Serve now.
Nutrition Facts : Calories 388.4, Fat 31.8, SaturatedFat 11.6, Cholesterol 61.1, Sodium 19.6, Carbohydrate 28.9, Fiber 6.3, Sugar 16.1, Protein 4.2
STRAWBERRY AND CRèME FRAîCHE GRATIN
Provided by Michael Kornick
Categories Berry Dairy Fruit Dessert Broil Strawberry Kidney Friendly Vegetarian Pescatarian Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat broiler.
- In 10-inch heavy skillet over moderate heat, melt butter. Add panko and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Add cinnamon, pepper, and sugar, and toss to combine. Transfer to medium bowl and set aside.
- Spoon 2 tablespoons crème fraîche onto center of each ovenproof plate. Arrange 1/2 cup strawberries on top of each circle of crème fraîche. Drizzle each plate with 1 1/2 teaspoons honey and sprinkle with 1 tablespoon panko mixture. Working in batches, place plates on large rimmed baking sheet and broil until the crème fraîche starts to bubble and turn light golden brown, 3 to 4 minutes. Keep warm while broiling other batches and serve immediately.
GRATIN OF SUMMER BERRIES
A simple, sophisticated dessert
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 356 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
RHUBARB/STRAWBERRY GRATIN
This delicious dessert is so-named because it is served in a "gratin-dish". (There is no cheese.) It is our loss that nature gives us strawberries and rhubarb together, only in the spring. However, rhubarb can be picked and frozen to be enjoyed throughout the year, and supermarkets do import beautiful strawberries in the off-season. Here then, is a lovely combination. If you enjoy a "tipple" with your dessert, a sweet strawberry or cherry fruit wine is suggested.
Provided by TOOLBELT DIVA
Categories Strawberry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- TO PREPARE FRUIT: In a medium pan, over medium heat, combine all ingredients.
- Cook until thick and syrupy, stirring frequently, and rhubarb is tender- about 10- 12 minutes.
- Remove from heat and set aside to cool.
- TO PREPARE SABAYON: In a medium bowl, over simmering water, combine egg yolks, kirsch, water and sugar, whisking vigorously until yolks are thick and creamy- about 5 to 8 minutes.
- Remove from heat and stir in cream.
- Preheat broiler on high.
- Divide fruit mixture between 4 small shallow, oven-proof gratin dishes.
- Spoon sabayon evenly, over fruit.
- Broil gratin close to element for 1 or 2 minutes, or until golden.
- Dust with icing sugar and garnish with citrus zest.
- Serve immediately.
Nutrition Facts : Calories 259.6, Fat 5.9, SaturatedFat 2.2, Cholesterol 193, Sodium 13.4, Carbohydrate 50.4, Fiber 4.8, Sugar 38.4, Protein 4.3
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