Sunday, September 19, 2010

brown sugar and sour cream raspberry gratin

I went home for the weekend when they opened my jaw and replaced the wires sealing me shut with rubber bands. When I came back, there was a giant crate of raspberries in the fridge, which Laura encouraged me to help her finish. Twist my arm a bit, why don't you?

raspberry gratin with sour cream and brown sugar

So, one morning I made us breakfast by popping these super easy brown sugar and sour cream raspberry gratins under the broiler for a few minutes and then topping them with homemade vanilla ice cream. Part of a well balanced breakfast, obviously, and perfectly soft and swallowable for a broken jaw.

raspberries topped with sour cream, brown sugar, and broiled until crisp and melty

All you have to do in top a layer of raspberries with a layer of sour cream, a sprinkling of brown sugar, and then broil it until the brown sugar caramelizes and everything get warmed through. It takes like five minutes from start to finish, and its predictably delicious. Ooey gooey fresh fruit, creamy and with a touch of brown sugar, you'll absolutely inhale this dish.

I made mine in individual ramekins, which would be a great dinner party dessert, especially topped with ice cream or fresh whipped cream. I assembled mine the night before, which made a quick breakfast even more achievable, and such a technique would work beautifully if you were serving this to a large group.

I went a little light on the brown sugar, because I didn't want it to be too sweet, but if you want a more substantial crust, feel free to add more. Enjoy!

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