Recipe courtesy of Nick Malgieri
Raspberry Gratin
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 187
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 0
- Sugar
- 25
- Protein
- 7
- Cholesterol
- 183
- Sodium
- 111
Ingredients
Raspberry Layer:
4 baskets fresh raspberries, picked over, but not washed
1/4 cup sugar
1 tablespoon Framboise (raspberry eau de vie)
Batter:
6 egg whites
1 pinch salt
1/4 cup sugar
5 egg yolks
2 tablespoons flour
Directions
- Preheat the oven to 450 degrees and set rack on lower third. Butter a 2-quart gratin or other baking dish.
- Scatter the raspberries evenly in the dish and sprinkle with the sugar and the eau de vie.
- For the batter, whip the whites with salt until they hold a very soft peak. Beat in the sugar very slowly until the whites hold a firm peak. Whisk the yolks until liquid and fold into the whites with the flour.
- Spoon the batter over the raspberries in 8 to 10 separate mounds. Bake about 10 minutes, until well risen and golden brown. Sprinkle with confectioners sugar and serve immediately.