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Gratin of Blueberries With Vanilla

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“An Alain Ducasse recipe by way of the New York Times, it is a wonderful combination of blueberries and sabayon with a creme brulee kind of crust. Cooking time does not include cooling time.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan on medium low heat, melt the butter.
  2. Add the sugar, vanilla bean, mint, cassis and blueberries.
  3. Cook slowly until the berries are softened, about 7 minutes.
  4. Transfer to an ovenproof gratin dish or baking dish, remove vanilla bean and let cool.
  5. Sabayon:.
  6. Bring water in the bottom of a double boiler to a bare simmer.
  7. Scrape the seeds from the vanilla bean.
  8. Add the eggs to the top of the double boiler and whisk.
  9. Whisk in the vermouth, sugar and seeds from the vanilla bean.
  10. Continue whisking until the mixture doubles in volume.
  11. Remove from heat and let cool slightly.
  12. When ready to serve:.
  13. Preheat broiler or (if you're lucky enough to have one)have a small culinary blowtorch ready.
  14. Whip the cream until it forms soft peaks.
  15. Fold cream into cooled sabayon.
  16. Pour the mixture over the berries.
  17. Sprinkle the entire top with confectioners' sugar.
  18. Place under the broiler or wield blowtorch until top is nicely browned.
  19. Serve immediately.

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