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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Duku Dulguun
[email protected]These gratins were a disaster. I followed the recipe exactly, but they still didn't turn out.
davou joseph
[email protected]I'm not sure what went wrong, but my gratins turned out all curdled.
Basith bary
[email protected]These gratins were a waste of time and ingredients. They didn't turn out at all.
Janie Phenix
[email protected]I thought these gratins were just okay. I've had better.
Iqbal Mia
[email protected]I had some trouble getting the gratins to rise properly. I'm not sure what I did wrong.
Parvin akter Banu
[email protected]These gratins were a bit too sweet for my taste, but they were still very good.
Lanzell Williams
[email protected]I love the way these gratins look. They're so elegant and perfect for a special occasion.
Rodney Garcia
[email protected]These gratins were easy to make and turned out perfectly. I will definitely be making them again.
Arish Muneer
[email protected]I'm not usually a fan of raspberries, but I loved these gratins. The custard was so smooth and creamy, and the raspberries added a nice tartness.
Nasir Khokar
[email protected]I made these gratins for a special occasion and they were a huge success. Everyone raved about how delicious they were.
Kadiata Bella
[email protected]These raspberry gratins were a hit at my dinner party! The combination of sweet raspberries and creamy custard was divine. The presentation was also beautiful, with the gratins rising proudly in their individual ramekins.