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Raspberry blackberry Gratin

  • 3 egg yolks from extra-large eggs
  • 1 T water
  • 1/2 c sugar
  • 1/2 c framboise (raspberry brandy)
  • 2 c heavy cream, chilled
  • 3 c raspberries
  • 3 c blackberries

Yield: 8 Servings. 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.

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