Individual Fresh Berry Gratins with Honey-Lavender Zabaglione
Appears in Cook's Illustrated July/August 2009, America's Test Kitchen TV
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.
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...