Fresh Raspberry Gratins

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Rated 4 stars out of 5
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6 servings
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Ingredients

  • 8 extra-large egg yolks
  • 2/3 cup superfine or caster sugar
  • 1 cup sweet Marsala wine
  • 1/4 teaspoon pure vanilla extract
  • 6 half-pints fresh raspberries
  • Granulated sugar

Directions

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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Newest Ratings and Reviews

Read all 17 reviews

  • on May 03, 2012

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    I made one slight alteration. I couldnt find the marsala and decided to use 2/3c champagne instead, it was wonderful. Made it for a dinner party and everyone loved it.

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  • on January 28, 2012

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    I'm a pastry chef and use this recipe all the time.
    It always comes out beautiful for me. I use a bain-marie to cook it in.
    You must follow the directions exactly. Use an instant thermometer to make sure
    it cooks to the right temp. I use an immersion blender with a whisk attachment and
    just let it whip away until the temp is correct. SLOWLY add the wine in and buy a good quality Marsala. I haven't found a good one in the grocery store and end up at a wine store.
    I use a torch for the brulee (which also you should be using fine sugar for this.
    Excellent recipe!

    people found this review Helpful.
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  • on January 03, 2012

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    I made this for Christmas dessert and we loved it. The only thing that didn't work out was the browning under the broiled but is because I didn't put a lot of sugar on the top and didn't want them to get burnt.

    people found this review Helpful.
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