Raspberry Gratin2
Yield
servingsPrep
30 minCook
10 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Raspberry layer | |||
| 4 | each |
raspberries
baskets, fresh, picked over, but not washed |
*
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
framboise (raspberry brandy)
|
* |
| batter | |||
| 6 | each |
egg whites
|
*
|
| 1 | pinch |
salt
|
*
|
| ¼ | cup |
sugar
|
|
| 5 | each |
egg yolks
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Raspberry layer | |||
| 4 | each |
raspberries
baskets, fresh, picked over, but not washed |
*
|
| 59 | ml |
sugar
|
|
| 15 | ml |
framboise (raspberry brandy)
|
* |
| batter | |||
| 6 | each |
egg whites
|
*
|
| 1 | pinch |
salt
|
*
|
| 59 | ml |
sugar
|
|
| 5 | each |
egg yolks
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
Directions
Preheat the oven to 450 degrees and set rack on lower third.
Butter a 2-quart gratin or other baking dish .
Scatter the raspberries evenly in the dish and sprinkle with the sugar and the eau de vie.
For the batter, whip the whites with salt until they hold a very soft peak.
Beat in the sugar very slowly until the whites hold a firm peak.
Whisk the yolks until liquid and fold into the whites with the flour.
Spoon the batter over the raspberries in 8 to 10 separate mounds.
Bake about 10 minutes, until well risen and golden brown.
Sprinkle with confectioners sugar and serve immediately.
