Photography by Rob Fiocca
Food Styling by Lucie Richard
Prop Styling by Felice Morsillo
First published in Wish Summer 2005
Summer | Boiling | Berries | Dessert | All categories...
food
Blackberry Gratin
Don’t limit yourself to blackberries. This recipe works well with any berry.
Ingredients (Makes 6 servings)
| 4 | egg yolks |
| 6 | tablespoons sugar |
| 1/2 | cup Sauternes or icewine |
| 2/3 | cup 35% cream, whipped to a soft peak |
| 3 | pints blackberries |
| icing sugar for dusting |
Instructions
- Place egg yolks, sugar and wine in a large stainless-steel bowl.
- Place bowl over a pot of simmering water, making sure bowl does not touch the water.
- Heat mixture, whisking constantly. It will begin to thicken and double in volume.
- Remove from heat and continue whisking until completely cool. This mixture is called Zabaglione, or sabayon.
- Fold* whipped cream into sabayon.
- Move oven rack to the top position and preheat broiler.
- Divide the blackberries into 6 individual gratin dishes.** Spoon the sabayon over the berries and sprinkle generously with icing sugar.
- Place under broiler and brown for approximately 2 minutes.
- Remove from oven, dust with more icing sugar and serve.
Nutritional information
Nutrients per serving: 216 calories, 6 g fat, 3 g protein, 35 g carbohydrates, 8 g fibre. Excellent source of vitamin C, vitamin D and folate.
Comment on "Blackberry Gratin"
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liane birch writes:
Not a comment but a question. Can I use egg beaters instead of 4 egg yolks in the blackberry gratin? thanks. Editor's Note: We do not recommend substituting Egg Beaters in this recipe. We love Egg Beaters but this product contains only egg whites. If you used it instead of using egg yolks, you would not get the creamy, custardy texture and taste that makes this recipe a winner.
—posted February 9, 2007 at 3:38 p.m.
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