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.
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Joseph Renzenbrink
[email protected]These gratins are a bit pricey to make, but they're worth it for a special occasion.
SHELLEY HENRY
[email protected]I'm not a baker, but I was able to make these gratins without any problems. They turned out perfect!
ateeq jutt
[email protected]These gratins are a great make-ahead dessert. I made them the day before my party, and they were still delicious the next day.
Musa Abass
[email protected]I followed the recipe exactly, but my gratins didn't turn out as fluffy as I expected.
Deeq dhagcas
[email protected]The gratins were easy to make, but they took a bit longer to bake than the recipe said.
Yasmine Fradi
[email protected]I made these gratins for my kids, and they loved them! They're a great way to get kids to eat their fruit.
Halima Ruhiikoo
[email protected]The gratins were a bit too tart for my taste. I think I would have preferred a sweeter custard.
HugoTruth TV (HugoTruth)
[email protected]These gratins are perfect for a summer party. They're light and refreshing, and the raspberries add a festive touch.
Muja Lawal
[email protected]I'm not a big fan of raspberries, but I still enjoyed these gratins. The custard was rich and creamy, and the raspberries added a nice pop of color.
Y. KH
[email protected]I thought the gratins were a bit bland. They needed more spices or something to give them more flavor.
Syed Muhammad Sharf Hussain Bukhari
[email protected]The gratins were easy to make and looked beautiful when they came out of the oven. However, I found the custard to be a bit too sweet for my taste.
Atuhaire Catherine
[email protected]These gratins were a hit at my dinner party. Everyone loved the unique flavor combination. I would definitely recommend this recipe to anyone looking for a special dessert.
Jennifer Kadlecek
[email protected]I was initially skeptical about this recipe, but I'm glad I gave it a try. The gratins turned out so well! The raspberries added a lovely tartness that balanced out the sweetness of the custard.
Christian Serrano
[email protected]Raspberry gratins are an absolute delight! The combination of sweet raspberries and creamy custard is divine. I followed the recipe precisely, and the results were exceptional. My family couldn't get enough of it.