Alain Ducasses Gratin Of Blueberries With Vanilla Recipes

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter gratin dishes.
• Whisk together eggs, cream, confectioners sugar, almond flour, vanilla, and salt in a bowl until combined well. Quarter pears lengthwise, then peel, core, and cut into 1/2-inch-wide wedges. Toss pears with lemon juice in a bowl, then divide among gratin dishes. Divide raspberries and grapes among gratin dishes, then pour custard mixture over fruit. Sprinkle with almonds and dot with butter. Transfer gratin dishes to a shallow baking pan.
• Bake until pears are tender, about 30 minutes. Preheat broiler and broil gratins 4 to 5 inches from heat until almonds are golden, 1 to 2 minutes. Cool on a rack to warm or room temperature before serving.

Steps:

• To make the compote, rinse the berries in cold water. In a medium saucepan on medium-low heat, melt the butter. Add the sugar, vanilla bean, mint, creme de cassis and blueberries. Cook slowly until the berries are softened, about 7 minutes. Transfer to an ovenproof gratin or baking dish and let cool.
• To make the sabayon, begin whisking the yolks in the top of a double boiler set over barely simmering water. Whisk in the vermouth, sugar and seeds from the vanilla bean. Continue whisking until the mixture doubles in volume. Remove from the heat and let cool slightly.
• When ready to serve, preheat the broiler or have a small culinary blowtorch ready. Whip the cream until it holds soft peaks. Fold it into the cooled sabayon. Pour the mixture over the berries and sprinkle the top with the confectioners' sugar. Place under the broiler or cook with the blowtorch until the top is lightly browned. (The sabayon will melt slightly.) Serve immediately.

Steps:

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