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One of my all-time favorite desserts, raspberry gratins are a cinch to make if you have frozen, unsweetened raspberries on hand, as I always do, and good store-bought cookies. I give two variations: one is made with packaged chocolate chip cookies - who doesn't love the combination of chocolate and raspberries? - and one with buttery shortbread. (I use Mrs. Fields individually wrapped boxed chocolate chip cookies and Walkers Pure Butter Shortbread from the supermarket, although other brands - or even homemade cookies - can be substituted.)
The chocolate chip cookies are best crumbled by hand rather than in a food processor, which would puree them. The shortbread can be crumbled in the food processor, or you can place in a plastic bag and crush it with the bottom of a small skillet or a rolling pin. Serve the gratins lukewarm or at room temperature, with or without sour cream, as you like.
Chocolate-Raspberry Gratins
4 servings
Ingredients
2 cups IQF (Individually Quick Frozen) unsweetened raspberries (about 8 ounces)
1-1/2 cups crumbled chocolate chip cookies (4-6 cookies)
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup sour cream (optional)
Instructions
Heat the oven to 375 degrees. Divide the frozen berries among four small (1-cup) gratin dishes or custard cups.
Toss the crumbled cookies and sugar together in a small bowl. Divide the crumbs among the gratin dishes, sprinkling them evenly over the berries, and dot with the butter. Arrange the dishes on a cookie sheet and bake for 16 to 18 minutes, until nicely browned on top and the berries are bubbling. Let cool to lukewarm or room temperature, and serve with sour cream, if you like.
Shortbread-Raspberry Gratins
4 servings
Ingredients
2 cups IQF (Individually Quick Frozen) unsweetened raspberries (about 8 ounces)
1-1/2 cups crumbled shortbread cookies (8-10 cookies)
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup sour cream (optional)
Instructions
Heat the oven to 375 degrees. Divide the frozen berries among four small (1-cup) gratin dishes or custard cups.
Toss the crumbled shortbread and sugar together in a small bowl. Divide the crumbs among the gratin dishes, sprinkling them evenly over the berries, and dot with the butter. Arrange the dishes on a cookie sheet and bake for 16 to 18 minutes, until nicely browned on top and the berries are bubbling. Let cool to lukewarm or room temperature, and serve with sour cream, if you like.
Excerpted from Jacques Pépin Fast Food My Way (Houghton Mifflin Company, 2004). © 2004 by Jacques Pépin. Used with permission.
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