Individual Fresh Berry Gratins with Lemon Zabaglione
Appears in Cook's Illustrated July/August 2009
WHY THIS RECIPE WORKS
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 h...