Saturday, June 2, 2012

Raspberry Gratin

Sometimes when the original recipe is bad, there's nothing you can do to fix it. 
  • 1 C milk
  • 1/2 vanilla bean
  • 1 Tbsp sugar
  • 2 egg yolks
  • 1 1/2 C raspberries
  • 2 Tbsp flaked almonds
1.  In a small saucepan over low heat, combine milk and split vanilla bean.  Stir until warmed through, then remove from heat and allow to infuse.
2.  Mix sugar and yolks until the mixture turns white.  Remove the vanilla bean from milk and set it aside.  Stir sugar mixture into milk and heat on low, stirring constantly, until cream thickens.
3.  Heat broiler.  Spoon raspberries into cocottes or individual casserole dishes, top with cream mixture, and sprinkle with almonds.  Cook 3-4 minutes, or until almonds are golden.

Robyn's notes: I really hoped I could fix the recipe I found, because a raspberry gratin sounded so great.  The original recipe was missing instructions, was formatted poorly, and had things in the wrong order.  Here's an example:  "Divide the into the mini casserole dishes, squeezing and sprinkle the lot with flaked almonds."  HUH?!  Unfortunately, there doesn't seem to be any fixing this one, and if I want a raspberry gratin I'll have to write it from scratch.  Also, clearly I don't put any effort into food styling when the dish doesn't come out well, haha!

* 1 Star: Not Too Good. Neither of us liked this enough for me to bother making it again without complete overhaul

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