WARM BERRY AND MANGO GRATIN IN MASCARPONE CHANTILLY
Provided by Katy Sparks
Categories Milk/Cream Berry Egg Dessert Bake Casserole/Gratin Mango Vanilla Spring Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- First you'll make a pastry cream and then fold in both mascarpone and whipped cream.
- Prepare the pastry cream:
- Scald the milk.* Whisk together the egg, egg yolk, flour, and sugar in a small bowl. Slowly pour the scalded milk into the egg mixture while whisking constantly. When all the milk has been incorporated, pour it back into the pan and return to the heat. Bring to a boil while stirring constantly. Cook for 2 minutes to cook out the raw flavor of the flour. Stir in the vanilla beans or vanilla extract. Pass through a sieve to remove any lumps and cover with plastic wrap pressed right down onto the surface of the pastry cream to prevent a skin from forming. Cool.
- Make the mascarpone chantilly:
- In a large bowl, fold together the cooled pastry cream, mascarpone, and whipped cream.
- Assemble the gratin:
- Preheat oven to 450��F. Scatter the berries and diced mango over the bottom of a 9-by-11-inch baking dish with low sides. (Low sides in the pan allow for better browning, because the air current moves easily over the surface of the food.) Spoon the mascarpone chantilly evenly over the berries and mango. Place dish in the hot oven for about 10 minutes, and cook until the berries have popped open a bit and the surface of the gratin has browned. Serve warm from the oven.
- *To scald means to bring the milk just up to under a boil so you get a skin on top.
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Jedida Wanja
[email protected]I'm not sure what I did wrong, but my gratin didn't turn out as well as I hoped. It was a bit dry and the flavors didn't really come together.
Kenneth ebem
[email protected]This warm berry and mango gratin is the perfect comfort food. It's warm, gooey, and sweet. I could eat it every day!
Sunny jutt
[email protected]I followed the recipe exactly, and my gratin turned out perfectly. It was creamy, cheesy, and packed with flavor.
Abid G
[email protected]This dish is a work of art! It's so beautiful and delicious. I'm so glad I tried it.
Hamada Almaz
[email protected]I've never had a gratin like this before. It's so unique and delicious. I'll definitely be making it again.
Stelly Stelly
[email protected]This warm berry and mango gratin was the perfect ending to our summer dinner party. It was light and refreshing, and everyone loved it.
Mhafeez Ali
[email protected]I'm not a huge fan of mangoes, but I really enjoyed this dish. The sweetness of the mangoes was perfectly balanced by the tartness of the berries.
Akla Akas
[email protected]This gratin is so easy to make, yet it looks and tastes like a restaurant-quality dish. I'm definitely going to be making it again soon.
Essence Ford
[email protected]I made this dish for a brunch party, and it was a huge hit. Everyone loved the unique combination of flavors and textures.
Akinbola Olanrewaju
[email protected]This warm berry and mango gratin is the epitome of summer. The fresh berries and mangoes burst with flavor, and the gratin itself is the perfect balance of creamy and crunchy.
Mikiyah Griffin
[email protected]I love that this dish can be made ahead of time, making it perfect for entertaining. I simply assembled the gratin the day before and baked it just before serving.
Fred Hernandez
[email protected]The mascarpone chantilly was the star of the show. It was so light and fluffy, and it paired perfectly with the tangy berry mixture.
Muhammad Ehtisham rajput
[email protected]This recipe is a keeper! It's easy to follow and produces a truly special dish. I've already made it twice, and it's been a hit both times.
Umer Musa
[email protected]I'm not usually a fan of gratin dishes, but this one was a game-changer. The flavors were perfectly balanced, and the presentation was stunning. My guests were raving about it!
Anne Kavanagh
[email protected]This warm berry and mango gratin was an absolute delight! The combination of sweet, tart berries and creamy mascarpone chantilly was heavenly. I especially appreciated the subtle crunch from the toasted almonds.