Raspberry-blackberry Gratindesserts 3 egg yolks from extra-large eggs 1 tablespoon water 1/2 cup sugar 1/2 cup framboise (raspberry brandy) 2 cup heavy cream, chilled 3 cup raspberries 3 cup blackberries Combine the egg yolks, water and sugar in a metal bowl set over, but not touching, gently simmering water, or in the top pan of a double boiler set over simmering water. Whisk constantly until the mixture is foamy and begins to thicken slightly, 2-3 minutes. Immediately remove from the heat and strain into a 2-quart metal bowl. (The use of a metal bowl will help cool down the mixture more quickly.) Stir in the Framboise, cover and refrigerate for at least 4 hours or overnight. Just before serving, position the rack 3-4 inches from the heat source in a broiler and preheat the broiler. Using chilled beaters and a large chilled bowl, whip the cream until stiff peaks form. Gently fold the cream into the chilled custard. Scatter all the berries over the bottom of a 2-quart ovenproof baking dish with at least 1-inch sides. Place the dish on a heavy-duty baking sheet or in a shallow baking pan to make for easier removal from the broiler. Gently pour and spoon the custard over the berries. Broil (grill) until the top is browned and bubbling, 1-1/2 - 2 minutes. Serve immediately. The William-Sonoma Kitchen Library / Fruit Desserts |
