Fresh Raspberry and Brown Sugar Gratins
Photography 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.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.