I’m trying to think of new and unique berry recipes. I liked the fresh fruit tartelettes I made, especially the strawberry meringue tartetettes, but I still wanted something new and different.
Flipping through the Cook’s Illustrated Cooking for Two 2010 cookbook I recently bought, I came across this recipe for berry gratins. They looked and sounded tempting. Berries covered in cream with a caramelized sugar crust? Sign me up. I didn’t have any gratin dishes and Cook’s Illustrated recommends baking them in two Le Creuset petite au gratin dishes, which I picked up for only $9 each. The recipe is kind of involved but not difficult. I made them in advance and let them come to room temperature before sprinkling with sugar and broiling. I didn’t have any white wine, so I used sherry instead (the only alcohol we currently have is vodka, sherry, and port; I chose to use the sherry).
These were good, very rich, at least to me. I was unable to eat the whole thing, because of my stomach. I definitely want to make these again.
