Friday, October 14, 2011

Raspberry and Lemon Curd Gratin


460 g (1 lb.) trimmed fresh raspberries 
Lemon curd: The zest and juice from 2 lemons 
200 g /7 oz caster sugar
120 g /4 oz butter at room temp 
2 whole eggs 
3 egg yolks 


Beat 2 whole eggs, 3 yolks and 7 oz. sugar with silicone whisk in non-stick fry pan. 
Whisk constantly over low heat till light, creamy and thickened, but without any solid bits, about 5-7 minutes. Pour in the juice and zest of 2 lemons, cook, whisking till re-thickened, then whisk in warm butter in 8 cubes, off heat. 
(Leave out 30g/1 oz. butter for lighter version. Cool to room temperature while occasionally whisking.)
Place raspberries in individual gratin dishes, cover with lemon curd, and brown lightly under broiler on high heat, 1-3 minutes before serving warm, not too hot. 

Serve with dollop of crème fraîche and optional tuile cookie: 
Mix 2 oz./60 g. soft butter with 2 oz./60 g. sugar and a pinch of salt. Beat in 1 egg white, then fold in 2 oz./60 g. flour. Spoon onto non-stick buttered cookie sheet, 1 T. per cookie, swirling with back of spoon till thin and even. 

Optionally, sprinkle with shaved almonds and bake at 400F for 3-5minutes,or until cookieis half brown,half white. Remove from pan while warm with thin spatula and cool on flat surface or on rolling pin for basket effect.

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