Fresh Raspberry Gratins

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am a HUGE Ina fan. In fact I only cook with her recipes because I align so well with with her pallet and food philosophies. However, I found the Marsala wine overpowered the dish; I will make it again with half the amount in the recipe. With those changes, it will make a delightful dessert.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This Sabayon gratin was an interesting take. I loved the raspberries paired with the Marsala, but I did find the alcohol a bit strong. Next time I think I will use half as much. I used a torch to carmelize the top instead of the broiler and it was perfect, I have made creme brulee many times in the past, but never a Sabayon, so I was excited to try it and I will definitely make it again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Actually there is a big difference between a "gratin' and a "creme brulee" but I think that the Contessa used the word "gratin" in her Fresh Raspberry Gratin to tell us that it was just passed under the broiler...as a gratin is usually made....so that the Sabayon can have that "caramelized burnt sugar" on top.

A gratin is like a puree of any kind of vegetables which is cooked first with all the ingredients needed for a gratin ...stove top ...then top with chapelure (like breadcrumbs + little dollops of butter which is then put under the broiler or even in the oven to continue cooking to have that nice crispy topping.

A creme brulee is totally different as it is a dessert... a custard or "creme anglaise" which is then topped with sugar...which is then "bruler" with a kitchen torch..."brulee" meaning "burnt".

I hope this was helpful

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hello, I just saw this episode and I cannot wait to try the fresh raspberry gratins. But I just had a quick question out of curiosity. What is the difference between a gratins and creme brulee? Hope this isn't to dumb of a question...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The caveat with this one is that you must use fresh, in season berries. If it isn't summer, don't use raspberries. I have made this with strawberries as well and loved it. If you don't use fresh berries, they will not have the sweet/tart combo needed to make the sabayon make sense. Please try this when you can get fresh, local berries at the farm stand. Your family will think you are a genius!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this recipe several times and it is always well received by my dinner guests. The contrast with the warm sweet sauce and berries is wonderful! Each time I used raspberries and blackberries.You can make the sauce a day ahead and simply assemble the dish the day you plan to serve it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have tryed many recipes from barefoot Contessa,and most were very good. This missed the mark. Very sour and no taste. Two bites and I was done. I will continue to try her recipes.