Raspberry Gratins Recipe

Raspberry Gratins

From borinda 16 years ago

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18 minutes to make
Serves 4

This is a recipe I found in the OC Register of Jaques Pepin's and had to try. I used the suggested shortbread cookies because they are buttery and this was really super. Keep this for when you need a quick-to-serve treat. Read more Keep berries in your freezer. See less

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- 2 cups (about 8 ounces) IQF (individually quick frozen) unsweetened raspberries
- 1 1/2 cups crumbled cookies, either chocolate chip cookies or shortbread cookies; see cook's notes
- 1/4 cup sugar
- 2 tablespoons unsalted butter
- Optional garnish: Sour cream
- Cook's notes:Pépin recommends Walkers Pure Butter Shortbread or Mrs. Fields (individually wrapped) Chocolate Chip Cookies, but advises that homemade cookies or other brands of store-bought cookies will work. The chocolate chip cookies are best crumbled by hand rather than in food processor. The shortbread can be crumbled in food processor or placed in plastic bag and crushed with small skillet or rolling pin.
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Ingredients

2 cups (about 8 ounces) IQF (individually quick frozen) unsweetened raspberries shopping list
1 1/2 cups crumbled cookies, either chocolate chip cookies or shortbread cookies; see cook's notes shopping list
1/4 cup sugar shopping list
2 tablespoons unsalted butter shopping list
Optional garnish: sour cream shopping list
Cook's notes:Pépin recommends Walkers Pure butter Shortbread or Mrs. Fields (individually wrapped) chocolate chip cookies, but advises that homemade cookies or other brands of store-bought cookies will work. The chocolate chip cookies are best crumbled by hand rather than in food processor. The shortbread can be crumbled in food processor or placed in plastic bag and crushed with small skillet or rolling pin. shopping list

How to make it

1. Heat oven to 375 degrees. Divide frozen berries among 4 (1-cup) gratin dishes or custard cups.
2. Toss crumbled cookies and sugar in small bowl. Divide crumbs among dishes, sprinkling them evenly over berries. Dot with small pieces of butter. Place dishes on baking sheet. Bake in preheated oven 16 to 18 minutes, or until nicely browned on top and berries are bubbling. Cool to lukewarm or room temperature. Top with spoonful of sour cream, if desired.
Source: ``Jacques Pépin Fast Food My Way'' by Jacques Pépin (Houghton Mifflin, $30).

People Who Like This Dish 3

chefmeow Garland, TX
linspj New Hartford, NY
irishiz Annapolis, MD
borinda SoCal, CA
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borinda 16 years ago
Linspj - You read my mind. I used vanilla non-fat yogurt because that's what was in my refrigerator. Worked just fine. By the way, I love that yogurt with a big spoonful of cinnamon as a snack.
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" It was excellent "
linspj ate it and said...
This sounds so nice and easy! How about some vanilla non-fat yogurt for a topping rather than sour cream as a change? Super post.
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" It was excellent "
chefmeow ate it and said...
Yummers, I also am a huge raspberry fan. Great post and a high 5.
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irishiz 16 years ago
Sounds great - love raspberries! And keeping the fixings on hand will be easy. Thanks!
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borinda SoCal, CA

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Reviewed by 2 people

This sounds so nice and easy! How about some vanilla non-fat yogurt for a topping rather than sour cream as a change? Super post.

linspj in New Hartford loved it
Yummers, I also am a huge raspberry fan. Great post and a high 5.

chefmeow in Garland loved it

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