Warm Raspberry Gratin with Sour Cream
This is a great dessert to make when unexpected guests appear. Although fresh raspberries can be used, of course, individually quick-frozen (IQF) berries, available year-round in most supermarkets, are an excellent choice here. The frozen berries should not be thawed; they go directly from the freezer to the oven without defrosting. A Danish pastry, or, if you're in a bind, three slices of regular bread, can be used in the topping.
About 30 minutes
Nutritional Analysis Per Serving
Protein 3 g
Carbohydrates 35 g
Fat 7 g
Saturated fat 10 g
Cholesterol 53 mg
Sodium 124 mg
2 large or 3 small day-old croissants (about 3 ounces),
or a 3-ounce piece of slightly stale pound cake, or a large muffin
2 tablespoons unsalted butter, softened
1/3 cup sugar (less if using a sweet cake or muffin)
1 package (12 ounces) unsweetened IQF raspberries
1/2 cup sour cream
4 sprigs mint leaves, for garnlsb (optional)
1. Preheat the oven to 400 degrees.
2. Break the croissants, cake, or muffin into pieces, and place them in the bowl of a food processor with the butter and sugar. Process, pulsing the machine for about 20 seconds, to chop coarsely and combine the ingredients. (You should have about 1-3/4 to 2 cups.)
3. Spread the frozen berries in a gratin dish deep enough so that the berries are about two layers thick. Sprinkle the topping mixture evenly over the berries.
4. Place the gratin dish on a tray, and bake the dessert for 20 to 25 minutes, or until the berries are very soft and the crumbs on top nicely browned. Cool to lukewarm. Garnish each serving with a generous spoonful of sour cream and, if desired, a mint sprig.
Jacques Pépin's Fruit Desserts
by Jacques Pépin
$29.95 (U.S.) Cloth
Recipe reprinted by permission.
This page created October 2002