Best 6 Fresh Raspberry Gratins Recipes

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Raspberry gratin is a classic French dessert that is made with fresh raspberries, a creamy custard, and a crispy crumb topping. It is a delicious and elegant dish that is perfect for a special occasion or a simple weeknight treat. There are many different ways to make raspberry gratin, but the basic steps are always the same. First, the raspberries are mixed with sugar and cornstarch to thicken the sauce. Then, the custard is made by whisking together eggs, milk, sugar, and vanilla extract. The custard is poured over the raspberries and the dish is baked until the custard is set and the top is golden brown. Raspberry gratin can be served warm or cold, and it is often garnished with fresh berries or whipped cream.

Let's cook with our recipes!

FRESH RASPBERRY BALSAMIC VINAIGRETTE



Fresh Raspberry Balsamic Vinaigrette image

Super quick and easy salad dressing to use up those extra berries. I'm sure this would be tasty with other berries too.

Provided by mommy2two

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 16

Number Of Ingredients 6

1 cup fresh raspberries
1 tablespoon white sugar
⅔ cup balsamic vinegar
¼ cup olive oil
1 tablespoon honey
½ teaspoon salt

Steps:

  • Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.

Nutrition Facts : Calories 47.1 calories, Carbohydrate 4.3 g, Fat 3.4 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.5 g, Sodium 75.4 mg, Sugar 3.7 g

RASPBERRY GRATIN



Raspberry Gratin image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 52m

Yield 10 servings

Number Of Ingredients 10

16 large egg yolks
1/2 cup honey
1/2 cup Marsala
2 cup heavy cream
2 teaspoons granulated sugar
1 pound biscotti, broken into 1/2-inch pieces
2 pints raspberries
2 tablespoons fresh lemon juice
1/2 teaspoon finely ground gray salt
4 tablespoons confectioners' sugar

Steps:

  • Pour water to a depth of about 2 inches into a saucepan or the bottom pan of a double boiler and bring to a bare simmer. In a large stainless steel or other heatproof bowl or the top pan of the double boiler, whisk together the egg yolks, honey and Marsala until well blended. Set the bowl or pan over, but not touching, the simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 to 5 minutes. To test, draw the whisk through the center of the mixture; it should leave a clean trail on the bottom of the bowl or pan. Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes. Do not let the mixture boil or the eggs will curdle. When the zabaglione is light and fluffy and holding a soft peak, remove from the heat and let cool at room temperature for 10 minutes, whisking occasionally.
  • Meanwhile preheat the oven to 425 degrees F.
  • In a bowl using a mixer or a whisk, whip the cream with the granulated sugar until stiff peaks form.
  • When the egg mixture has cooled for 10 minutes, using a rubber spatula, fold the whipped cream into the zabaglione, being careful not to deflate the mixture. You should have 6 to 7 cups.
  • Add the biscotti to a 10-inch gratin dish. In a small bowl, combine the raspberries, lemon juice, and salt and toss lightly. Arrange the berries over the biscotti. With a large spoon, scoop the zabaglione over the raspberries, and sift the sugar over the top. Arrange the gratin dish on a baking sheet and place in the oven. Bake the gratin until the tops are golden brown in spots about 10 to 12 minutes. Remove from the oven, let rest for 5 minutes and serve warm.

RASPBERRY GRATINS



Raspberry Gratins image

Categories     Milk/Cream     Mixer     Egg     Fruit     Dessert     Broil     Raspberry     Eau de Vie     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

1 cup sugar
8 large egg yolks
6 tablespoons framboise eau-de-vie (clear raspberry brandy)*
2 tablespoons plus 1 1/4 cups chilled whipping cream
4 1/2-pint baskets fresh raspberries

Steps:

  • 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°F, 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.
  • Sold at some liquor stores and specialty foods stores. If unavailable, use raspberry liqueur instead.

FRESH BERRY GRATIN



Fresh Berry Gratin image

Provided by Florence Fabricant

Categories     dessert, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

1 pint raspberries
1 pint strawberries
3/4 cup kosher for Passover sweet amaretto or other liqueur
6 egg yolks
1/3 cup sugar

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.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 8 milligrams, Sugar 21 grams

WARM RASPBERRY GRATIN



Warm Raspberry Gratin image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 1/2 tablespoons unsalted butter
1 1/2 cups raspberries
2 eggs, separated
1/2 cup sugar
1/4 cup orange juice
2 tablespoons flour
1 cup heavy cream
Pinch of salt
Confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter an eight-inch gratin dish with one-half tablespoon of the butter. Spread the raspberries in the dish.
  • Beat the egg yolks with the sugar until creamy and thick. Beat in the remaining butter, then beat in the orange juice and flour and stir in the cream.
  • Beat the egg whites with a pinch of salt until stiff but not dry. Fold into the egg yolk mixture and spread over the raspberrries. Place in the oven and bake about 30 minutes, until browned.
  • Remove from the oven and allow to cool about 15 minutes. Dust with confectioners' sugar, then serve.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 32 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 128 milligrams, Sugar 32 grams, TransFat 0 grams

RASPBERRY AND FIG GRATIN



Raspberry and Fig Gratin image

Provided by Tarla Thiel

Categories     Berry     Fruit     Dessert     Bake     Raspberry     Fig     Summer     Sour Cream     Bon Appétit     Pasadena     California

Yield Serves 4

Number Of Ingredients 5

2 baskets fresh raspberries
6 fresh figs, quartered
8 ounces sour cream
1/2 cup firmly packed dark brown sugar
Mint sprigs

Steps:

  • Preheat broiler. Arrange raspberries and figs in 10-inch-diameter broilerproof baking dish. Stir sour cream until smooth; spoon evenly over fruit. Sprinkle with brown sugar. Broil close to heat source until brown sugar melts and bubbles, about 4 minutes. Garnish with mint and serve warm.

Tips:

  • Use fresh raspberries. Fresh raspberries have a more intense flavor and will hold their shape better than frozen raspberries.
  • Don't overcook the raspberries. Raspberries are delicate and can easily become mushy. Cook them just until they are heated through and still hold their shape.
  • Use a variety of toppings. Grating can be topped with a variety of ingredients, such as sugar, butter, streusel, or whipped cream. Get creative and experiment with different toppings to find your favorite combination.
  • Serve gratin immediately. Gratin is best served warm and fresh from the oven. If you need to make it ahead of time, you can assemble the gratin and refrigerate it for up to 24 hours before baking.

Conclusion:

Raspberry gratin is a delicious and versatile dessert that can be enjoyed year-round. With its simple ingredients and easy preparation, it's a great choice for any occasion. Whether you're looking for a quick and easy weekday dessert or a special treat for a dinner party, raspberry gratin is sure to please everyone at the table.

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