Best Alain Ducasses Gratin Of Blueberries With Vanilla Recipes

ALAIN DUCASSE'S GRATIN OF BLUEBERRIES WITH VANILLA

Alain Ducasse's Gratin of Blueberries With Vanilla image

Provided by Jonathan Reynolds

Categories dessert

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 pints (4 cups) blueberries
2 tablespoons unsalted butter
1 teaspoon sugar
Half a vanilla bean
3 mint leaves
1 tablespoon creme de cassis
4 large egg yolks
2 tablespoons vermouth
1 teaspoon sugar
Seeds from 1 vanilla bean
1/4 cup heavy cream
Confectioners' sugar

Steps:

To make the compote, rinse the berries in cold water. In a medium saucepan on medium-low heat, melt the butter. Add the sugar, vanilla bean, mint, creme de cassis and blueberries. Cook slowly until the berries are softened, about 7 minutes. Transfer to an ovenproof gratin or baking dish and let cool.
To make the sabayon, begin whisking the yolks in the top of a double boiler set over barely simmering water. Whisk in the vermouth, sugar and seeds from the vanilla bean. Continue whisking until the mixture doubles in volume. Remove from the heat and let cool slightly.
When ready to serve, preheat the broiler or have a small culinary blowtorch ready. Whip the cream until it holds soft peaks. Fold it into the cooled sabayon. Pour the mixture over the berries and sprinkle the top with the confectioners' sugar. Place under the broiler or cook with the blowtorch until the top is lightly browned. (The sabayon will melt slightly.) Serve immediately.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 11 milligrams, Sugar 14 grams, TransFat 0 grams

SQUASH GRATIN

Squash Gratin image

Provided by Alain Ducasse

Categories Cheese Garlic Side Bake Bacon Squash Winter Seed Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 1/4 pounds of winter squash
2 slices of bacon 1/8 inch thick
4 garlic cloves (unpeeled but crushed)
1 sprig of rosemary
salt
a handful of dried pumpkin seeds
freshly ground black pepper
1 ounce of pecorino or Parmesan cheese

Steps:

Peel 2 1/4 pounds of winter squash and cut into cubes.
Preheat the oven to 450°F.
In a large ovenproof pot, brown 2 slices of bacon 1/8 inch thick for 5 minutes, turning them over. Add the cubes of squash, 4 garlic cloves (unpeeled but crushed), 1 sprig of rosemary, and a little salt.
Cover with parchment paper and put in the oven for 30 minutes.
Lower the oven temperature to 350°F, remove the parchment paper, and cook for an additional 30 minutes.
In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds. Cool on paper towels, then crush.
When the squash is cooked, take the pot out of the oven and turn on the broiler.
Throw away the rosemary and the peel of the garlic cloves.
Remove the slices of bacon and cut into small lardons.
Mash the squash and garlic with a fork and add the lardons. Stir and adjust the seasoning with plenty of freshly ground black pepper.
Sprinkle the top of the gratin with pumpkin seeds.
With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin.
Put under the broiler for about 2 minutes to brown the top. Serve immediately.