Fresh Raspberry and Brown Sugar Gratins
Photography Aaron McLean.
This recipe showcases how by putting a few delicious ingredients together, a stunning and delicious dessert can be created in minutes.
Serves: 4
INGREDIENTS
2-3 punnets of raspberries, hulled
8 crisp biscuits, I used ginger and hazelnut biscotti
250 grams sour cream
2 egg yolks
1 teaspoon vanilla extract
4 tablespoons brown sugar
icing sugar for dusting
4 shallow ovenproof baking dishes
METHOD
Preheat the grill to its highest setting.
Divide the raspberries between the baking dishes and place on a flat baking tray.
Break up the biscuits and dot between the raspberries. Whisk the sour cream, egg yolks and vanilla in a bowl until smooth then spoon over the berries, some of the berries may not be covered. Press the brown sugar through a sieve over the top so each has an even layer of sugar.
Place under the grill for 3-4 minutes or until the sugar has caramelised. Serve warm dusted with icing sugar.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.