Individual Fresh Berry Gratins with Lemon Zabaglione

Name: Individual Fresh Berry Gratins with Lemon Zabaglione
Cuisine: Europe, Italian
Ingredients: 3 cups, mixed berries (raspberries, blueberries, blackberries, and strawberries; strawberries stemmed and halved lengthwise if small, quartered if large), room temperature (see note); 2 teaspoons, granulated sugar; Pinch, table salt; 3 large, egg yolks; 3 tablespoons, granulated sugar; 1 teaspoon, lemon zest, finely grated; 1 tablespoon, fresh lemon juice; 2 tablespoons, dry white wine such as Sauvignon Blanc; 2 teaspoons, light brown sugar; 3 tablespoons, heavy cream, chilled

Desserts or Baked Goods
Europe
Italian
Fruits & Vegetables
Fruit
Fruit Desserts
Easter

Appears in Cook's Illustrated July/August 2009

Baking berries and custard into a gratin should yield firm but juicy fruit, a creamy topping, and a crisp crust—if the heat doesn’t ruin the plan.

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVES 4

TIME 50 minutes

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

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