Fresh Raspberry Gratins
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
41
Spice
46
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Marsala Wine (sweet)1 tsp
Pure Vanilla ExtractDirections:
1
Watch how to make this recipe
2
Preheat the broiler for at least 15 minutes, with the rack about 5 inches away from the heat
3
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
4
Whisk almost constantly, scraping the egg mixture from the bottom of the bowl
5
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
6
It should register about 150 degrees F on an instant-read thermometer
7
Whisk in the vanilla, remove from the heat, and set aside
8
Place one snug layer of raspberries in 6 (6 to 7-inch) shallow gratin dishes
9
(Each of my dishes holds about one half-pint of raspberries
10
) Spoon enough sabayon over the raspberries to cover them
11
Sprinkle each one lightly with granulated sugar
12
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
13
Watch them carefully; they burn really quickly! Serve warm