Best 4 Alain Ducasses Gratin Of Blueberries With Vanilla Recipes

GRATIN OF BLUEBERRIES WITH VANILLA

Steps:

• In a medium saucepan on medium low heat, melt the butter.
• Add the sugar, vanilla bean, mint, cassis and blueberries.
• Cook slowly until the berries are softened, about 7 minutes.
• Transfer to an ovenproof gratin dish or baking dish, remove vanilla bean and let cool.
• Sabayon:.
• Bring water in the bottom of a double boiler to a bare simmer.
• Scrape the seeds from the vanilla bean.
• Add the eggs to the top of the double boiler and whisk.
• Whisk in the vermouth, sugar and seeds from the vanilla bean.
• Continue whisking until the mixture doubles in volume.
• Remove from heat and let cool slightly.
• When ready to serve:.
• Preheat broiler or (if you're lucky enough to have one)have a small culinary blowtorch ready.
• Whip the cream until it forms soft peaks.
• Fold cream into cooled sabayon.
• Pour the mixture over the berries.
• Sprinkle the entire top with confectioners' sugar.
• Place under the broiler or wield blowtorch until top is nicely browned.
• Serve immediately.

ALAIN DUCASSE'S GOUGERES

Steps:

• Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
• Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.
• Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.

BLUEBERRY VANILLA SYRUP

Steps:

• Combine sugar and cornstarch in a large pot. Pour in water, corn syrup, and lemon juice. Stir in blueberries and vanilla bean. Bring to a boil, reduce heat, and simmer until thickened and infused with vanilla flavor, about 5 minutes. Remove syrup from heat.
• Strain syrup into 3 hot, sterilized half-pint canning jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

ALAIN DUCASSE'S GRATIN OF BLUEBERRIES WITH VANILLA

Steps:

• To make the compote, rinse the berries in cold water. In a medium saucepan on medium-low heat, melt the butter. Add the sugar, vanilla bean, mint, creme de cassis and blueberries. Cook slowly until the berries are softened, about 7 minutes. Transfer to an ovenproof gratin or baking dish and let cool.
• To make the sabayon, begin whisking the yolks in the top of a double boiler set over barely simmering water. Whisk in the vermouth, sugar and seeds from the vanilla bean. Continue whisking until the mixture doubles in volume. Remove from the heat and let cool slightly.
• When ready to serve, preheat the broiler or have a small culinary blowtorch ready. Whip the cream until it holds soft peaks. Fold it into the cooled sabayon. Pour the mixture over the berries and sprinkle the top with the confectioners' sugar. Place under the broiler or cook with the blowtorch until the top is lightly browned. (The sabayon will melt slightly.) Serve immediately.