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Raspberry-Blackberry Gratin
Yield: 8 Servings

3 egg yolks from extra-large eggs
1 T water
1/2 c sugar
1/2 c framboise (raspberry brandy)
2 c heavy cream, chilled
3 c raspberries
3 c blackberries

Combine the egg yolks, water and sugar in a metal bowl set over,
but not touching, gently simmering water, or in the top pan of a
double boiler set over simmering water. Whisk constantly until
the mixture is foamy and begins to thicken slightly, 2-3 minutes.
Immediately remove from the heat and strain into a 2-quart metal
bowl. (The use of a metal bowl will help cool down the mixture more
quickly.) Stir in the Framboise, cover and refrigerate for at
least 4 hours or overnight.

Just before serving, position the rack 3-4 inches from the heat
source in a broiler and preheat the broiler.

Using chilled beaters and a large chilled bowl, whip the cream
until stiff peaks form. Gently fold the cream into the chilled
custard. Scatter all the berries over the bottom of a 2-quart
ovenproof baking dish with at least 1-inch sides. Place the dish
on a heavy-duty baking sheet or in a shallow baking pan to make
for easier removal from the broiler. Gently pour and spoon the
custard over the berries.

Broil (grill) until the top is browned and bubbling, 1-1/2 - 2
minutes. Serve immediately.


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