Small-Batch Berry Gratins
By Keith DresserPublished on June 2, 2025
Time
45 Minutes
Yield
Serves 2
Ingredients
Berry Mixture
8 ounces blackberries, blueberries, raspberries, and/or strawberries1 teaspoon granulated sugar Pinch table saltZabaglione
1 large egg yolk 1 tablespoon granulated sugar, divided1 tablespoon dry white wine 2 teaspoons packed light brown sugar 2 tablespoons heavy cream, chilledBefore You Begin
Do not substitute frozen berries. Make sure to cook the egg mixture in a glass bowl over water that is barely simmering. To prevent scorching, pay close attention to the gratins when broiling.
Instructions
- Line rimmed baking sheet with aluminum foil. Hull strawberries, if using, and halve lengthwise if small or quarter if large. Halve blackberries larger than ¾ inch, if using. Gently toss berries, sugar, and salt together in bowl. Divide berry mixture evenly between 2 shallow 6-ounce gratin dishes and set on prepared sheet; set aside.
- Whisk egg yolk, 2 teaspoons granulated sugar, and wine in medium glass bowl until sugar is dissolved, about 1 minute. Set bowl over small saucepan of barely simmering water (water should not touch bottom of bowl) and cook, whisking constantly, until mixture is frothy.
- Continue to cook, whisking constantly, until mixture is slightly thickened, creamy, and glossy, 5 to 10 minutes longer (mixture will form loose mounds when dripped from whisk). Remove bowl from saucepan and whisk constantly for 30 seconds to cool slightly. Transfer bowl to refrigerator and chill until egg mixture is completely cool, about 10 minutes.
- Meanwhile, adjust oven rack 6 inches from broiler element and heat broiler. Combine brown sugar and remaining 1 teaspoon granulated sugar in bowl.
- In separate small bowl, whisk cream until soft peaks begin to form, about 60 seconds. Using silicone spatula, gently fold whipped cream into cooled egg mixture until incorporated and no streaks remain. Spoon zabaglione over berries and sprinkle sugar mixture evenly on top; let sit at room temperature until sugar dissolves, about 10 minutes.
- Broil gratins until sugar is bubbly and caramelized, 1 to 4 minutes. Serve immediately.
for the berry mixture
for the zabaglione
Time
45 MinutesYield
Serves 2Ingredients
Berry Mixture
8 ounces blackberries, blueberries, raspberries, and/or strawberries
1 teaspoon granulated sugar
Pinch table salt
Zabaglione
1 large egg yolk
1 tablespoon granulated sugar, divided
1 tablespoon dry white wine
2 teaspoons packed light brown sugar
2 tablespoons heavy cream, chilled
Ingredients
Berry Mixture
8 ounces blackberries, blueberries, raspberries, and/or strawberries
1 teaspoon granulated sugar
Pinch table salt
Zabaglione
1 large egg yolk
1 tablespoon granulated sugar, divided
1 tablespoon dry white wine
2 teaspoons packed light brown sugar
2 tablespoons heavy cream, chilled
Ingredients
Berry Mixture
8 ounces blackberries, blueberries, raspberries, and/or strawberries
1 teaspoon granulated sugar
Pinch table salt
Zabaglione
1 large egg yolk
1 tablespoon granulated sugar, divided
1 tablespoon dry white wine
2 teaspoons packed light brown sugar
2 tablespoons heavy cream, chilled
Why This Recipe Works
This dessert made of fresh berries blanketed with a lightly browned zabaglione (which is easy to make in small amounts) is quickly broiled and ready to eat in under an hour. Gentle cooking over barely simmering water gives this frothy, wine-fortified Italian custard the smoothest consistency; folding in a little whipped cream turns the texture cloudlike. Broiling browns the top quickly and preserves the berries’ fresh flavor.
Before You Begin
Do not substitute frozen berries. Make sure to cook the egg mixture in a glass bowl over water that is barely simmering. To prevent scorching, pay close attention to the gratins when broiling.
Instructions
- Line rimmed baking sheet with aluminum foil. Hull strawberries, if using, and halve lengthwise if small or quarter if large. Halve blackberries larger than ¾ inch, if using. Gently toss berries, sugar, and salt together in bowl. Divide berry mixture evenly between 2 shallow 6-ounce gratin dishes and set on prepared sheet; set aside.
- Whisk egg yolk, 2 teaspoons granulated sugar, and wine in medium glass bowl until sugar is dissolved, about 1 minute. Set bowl over small saucepan of barely simmering water (water should not touch bottom of bowl) and cook, whisking constantly, until mixture is frothy.
- Continue to cook, whisking constantly, until mixture is slightly thickened, creamy, and glossy, 5 to 10 minutes longer (mixture will form loose mounds when dripped from whisk). Remove bowl from saucepan and whisk constantly for 30 seconds to cool slightly. Transfer bowl to refrigerator and chill until egg mixture is completely cool, about 10 minutes.
- Meanwhile, adjust oven rack 6 inches from broiler element and heat broiler. Combine brown sugar and remaining 1 teaspoon granulated sugar in bowl.
- In separate small bowl, whisk cream until soft peaks begin to form, about 60 seconds. Using silicone spatula, gently fold whipped cream into cooled egg mixture until incorporated and no streaks remain. Spoon zabaglione over berries and sprinkle sugar mixture evenly on top; let sit at room temperature until sugar dissolves, about 10 minutes.
- Broil gratins until sugar is bubbly and caramelized, 1 to 4 minutes. Serve immediately.
for the berry mixture
for the zabaglione
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