skip to Main Content

Berry gratin

BerrygratinI know, I know — I said we were trying to lose a few pounds. But then, the Chronicle food section had a whole thing on gratins, including a berry gratin, and I just had to make dessert. Had to! And anyway, I justify that this was yet another way to integrate more fresh fruit into our diet. It just happens to be fresh fruit smothered in zabaglione, that’s all.

For my first zabaglione, it turned out moderately well, though I think I got a tad impatient and could have whipped both the whites and yolks a tad longer to get a richer texture. I also embellished on the Chron’s recipe by macerating the berries a bit first, but make sure you drain them well if you do so.

The dish is good, but it really only spends about a minute or two under the broiler, so the berries remain quite raw. I guess I was expecting something more clafouti-like. Instead, you get a nice caramelized crispy top on a fluffy foam over sweet berries.

Overall satisfying and really not all that rich. We each ate the equivalent of 1/2 of an egg and less than a tablespoon of sugar, and the rest was just pure, fresh berries. As usual, recipe after the jump.

Berry gratin
8 oz. each of two types of berries (I used strawberries and raspberries, but blackberries and blueberries would do as well)
2 eggs, separated
3 Tbsp. sugar
1 Tbsp Cointreau

Whip the whites in a stand mixer to (the slightly stiff side of) soft peaks; set aside. In a double-boiler, combine yolks and 2 Tbsp sugar, whisking vigorously until fluffy and pale, about 10 minutes. Remove from heat and stir in the Cointreau. Fold 1/4 c. of the yolks into the whites, then fold in the remaining yolks, being careful not to deflate the whites. Lay the berries in an even layer in a gratin or baking dish, pour the zabaglione over the top, and sprinkle another tablespoon of sugar over the top. Set under the broiler, about 4" away, for just a minute or two. Watch it carefully — it browns FAST. Serves 4.

This Post Has 3 Comments
  1. Sounds great-don’t you love when you can justify eating fruit around a whole bunch of other stuff-the diet always starts on Mon.

  2. Any liqueur you like will do, depending on the flavor you want. If you still want an orange flavor, Grand Marnier or even triple sec will do. You could enhance the berry flavor with Chambord, or brighten it up with limoncello. If you don’t want to add booze, a freshly squeezed orange or lemon juice would do the trick as well.

Comments are closed.

Back To Top