One of Jacques Pépin's all-time favorite desserts, raspberry gratin, is a cinch to make if you have frozen, unsweetened raspberries on hand, as he always does, and good-quality store-bought cookies. Pépin gives two recipe variations: One is made with packaged chocolate-chip cookies, because he loves the combined flavors of chocolate and raspberries; and one makes use of buttery shortbread, his wife's favorite recipe.
The chocolate-chip cookies are best crumbled by hand, because the chips would puree in a food processor and make the mixture pasty. The shortbread can be crumbled in the food processor or by placing it in a plastic bag and crushing it with the bottom of a small skillet or a rolling pin. The gratins are best served lukewarm or at room temperature, with or without sour cream.
Plus: More Dessert Recipes and Tips
1 1/2 cups crumbled chocolate-chip cookies (about 8 ounces total)
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup sour cream (optional)
How to Make It
Preheat the oven to 375°. Divide the frozen berries among 4 small (1 cup) ovenproof 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. Let cool to lukewarm or room temperature and serve with sour cream.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.