Individual Fresh Berry Gratins with Honey-Lavender Zabaglione

Name: Individual Fresh Berry Gratins with Honey-Lavender Zabaglione
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 cups, mixed berries (raspberries, blueberries, blackberries, and strawberries; strawberries stemmed and halved lengthwise if small, quartered if large), room temperature (see note); 1 teaspoon, honey; 2 teaspoons, granulated sugar; Pinch, table salt; 1/4 cup, dry white wine such as Sauvignon Blanc; 2 teaspoons, dried lavender blossom; 3 large, egg yolks; 2 teaspoon, honey; 2 tablespoons plus 2 teaspoons, granulated sugar; 2 teaspoons, light brown sugar; 3 tablespoons, heavy cream, chilled

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Appears in Cook's Illustrated July/August 2009, America's Test Kitchen TV

Desserts or Baked Goods

Italian

Fruit

Fruit Desserts

Baking berries and custard into a gratin should yield firm but juicy fruit, a creamy topping, and a crisp crust—if the heat doesn’t ruin the plan.

SERVES4

TIME1 hour

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...

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