Fresh Raspberry and Brown Sugar Gratins
Photography by Aaron McLean.
This recipe showcases how by putting a few delicious ingredients together, a stunning and delicious dessert can be created in minutes.
Serves: 4
INGREDIENTS
2-3 punnets of raspberries, hulled
8 crisp biscuits, I used ginger and hazelnut biscotti
250 grams sour cream
2 egg yolks
1 teaspoon vanilla extract
4 tablespoons brown sugar
icing sugar for dusting
4 shallow ovenproof baking dishes
METHOD
Preheat the grill to its highest setting.
Divide the raspberries between the baking dishes and place on a flat baking tray.
Break up the biscuits and dot between the raspberries. Whisk the sour cream, egg yolks and vanilla in a bowl until smooth then spoon over the berries, some of the berries may not be covered. Press the brown sugar through a sieve over the top so each has an even layer of sugar.
Place under the grill for 3-4 minutes or until the sugar has caramelised. Serve warm dusted with icing sugar.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.