##INGREDIENTS (makes 8 servings)##
* 1 teaspoon unsalted butter, softened
* 1 tablespoon muscovado sugar
* 1/2 cup 35% cream
* 3 cups blueberries
* 3 egg yolks
* 3 tablespoons granulated sugar
* 1 tablespoon Grand Marnier or another orange-flavoured liqueur
(see INSTRUCTIONS below)
##INSTRUCTIONS##
1. Preheat broiler to high and butter bottom and sides of a 6-cup gratin dish.
2. Sprinkle the dish with muscavado sugar and shake to coat all over.
3. Spread the blueberries evenly in the dish. Whip the cream until stiff, reserve in refrigerator.
4. Mix egg yolks, sugar and liqueur in a large, stainless-steel bowl. Place the bowl over a pot containing an inch or two of simmering water, making sure the base of the bowl does not touch the water.
5. Heat egg mixture, mixing constantly for 3 to 5 minutes until it doubles in volume and falls from the whisk's tines in ribbons.
6. Remove from heat and beat with an electric mixer until mixture is pale yellow and room temperature. With a large rubber spatula, gently fold in the whipped cream.
7. Spoon the mixture evenly over berries.
8. Place under the broiler and brown for approximately 2 minutes or until golden.
9. Spoon into serving dishes and serve immediately.
tip: Experiment with other liqueurs like limoncello or amaretto.
Be the first to comment on "Blueberry gratin"
Editor's note: This is a moderated forum, so your comments won't appear until approved by the moderator. Please help us foster a friendly environment by keeping your posts civil and on-point. We reserve the right to delete comments that include foul language, personal attacks on others, sales solicitations or any other inappropriate content. Posted comments reflect the opinions of the poster, not of gardeninglife.ca. Read our privacy policy for more information.