Warm Raspberry Gratin

By Florence Fabricant

Total Time
1 hour
Rating
5(9)
Comments
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Featured in: FOOD; More Suggestions on Using Berries as the Basis for Desserts

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Ingredients

Yield:4 servings
  • 2½tablespoons unsalted butter
  • 1½cups raspberries
  • 2eggs, separated
  • ½cup sugar
  • ¼cup orange juice
  • 2tablespoons flour
  • 1cup heavy cream
  • Pinch of salt
  • Confectioners' sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

447 calories; 31 grams fat; 19 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 32 grams sugars; 6 grams protein; 85 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. Butter an eight-inch gratin dish with one-half tablespoon of the butter. Spread the raspberries in the dish.

  2. Step 2

    Beat the egg yolks with the sugar until creamy and thick. Beat in the remaining butter, then beat in the orange juice and flour and stir in the cream.

  3. Step 3

    Beat the egg whites with a pinch of salt until stiff but not dry. Fold into the egg yolk mixture and spread over the raspberrries. Place in the oven and bake about 30 minutes, until browned.

  4. Step 4

    Remove from the oven and allow to cool about 15 minutes. Dust with confectioners' sugar, then serve.

Ratings

5 out of 5
9 user ratings
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Comments

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michelleroo

I thought gratins had cheese in them. I wonder if that is why there aren't many reviews for this recipe? Is this possibly similar to a clafouti?

Nancy

Seamer you are right. If you are using frozen maybe forget the OJ. In any case just delicious.

Seamar

This was delicious and guest-approved. I made it with frozen berries and it did not firm up as well as it should have because of the extra juice. I'd suggest if you use frozen berries, to thaw them and substitute some of the released juice for the OJ - or perhaps add a bit more flour.

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