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.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!