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Fresh Berry Gratins with Lemon Zabaglione

Original recipe from ATK
kept byjbatesy
recipe by

For a berry gratin recipe with firm but juicy fruit, frothy zabaglione, and a lightly browned crust, we discovered a few tricks. Tossing the berries with sugar and a pinch of salt helped draw out their juices. Cooking the custard over low heat prevented it from curdling, and whipping it longer than usual gave it great texture. For the thickest, most flavorful custard, we added whipped cream and a few spoonfuls of Sauvignon Blanc (which we prefer to Marsala for its clean flavor). A sprinkling of granulated and brown sugar provided the caramelized crust. The resulting fresh berry gratin recipe was juicy, light, and creamy, just what we were looking for.


3 cups mixed berries (raspberries, blueberries, blackberries, and strawberries; strawberries stemmed and halved lengthwise if small, quartered if large), room temperature (see note)
2 teaspoons granulated sugar
Pinch table salt

3 large egg yolks
3 tablespoons granulated sugar
1 teaspoon lemon zest, finely grated
1 tablespoon fresh lemon juice
2 tablespoons dry white wine such as Sauvignon Blanc
2 teaspoons light brown sugar
3 tablespoons heavy cream, chilled



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