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Title: Raspberry-Blackberry Gratin
Categories: Dessert
Yield: 8 Servings
| 3 | lg | Egg yolks |
| 1 | tb | Water |
| 1/2 | c | Sugar |
| 1/2 | c | Framboise |
| 2 | c | Heavy cream |
| 3 | c | Raspberries |
| 3 | c | Blackberries |
Combine the egg yolks, water and sugar in double boiler over simmering water. Whisk constantly until the mixture is foamy and begins to thicken slightly, 2-3 minutes. Immediately remove from the heat and strain into a 2-quart metal bowl. The use of a metal bowl will help cool down the mixture more quickly. Stir in the framboise, cover and refrigerate for at least 4 hours or overnight.
Position the rack 3-4 inches from the heat source in a broiler and preheat the broiler.
Whip the cream until stiff peaks form. Gently fold the cream into the chilled custard. Scatter all the berries over the bottom of a 2-quart ovenproof baking dish with at least 1-inch sides. Gently pour and spoon the custard over the berries.
Broil until the top is browned and bubbling, 1-1/2 - 2 minutes. Serve
immediately. By Jack Elvis previous next