Raspberry Gratin with Caramel
This dessert is the epitome of easy elegance and may be made with any fresh berries. It comes to the table slightly warm and browned, which reinforces the caramel flavor. The caramel mixture may be prepared up to 2 days in advance and refrigerated, tightly covered.
- Sugar - 6 tablespoons
- Heavy (whipping) cream - 2/3 cup, divided
- Fresh Raspberries - 4 cups
- Fresh mint sprigs
In a medium saucepan over medium-high heat, cook the sugar until it turns a light golden brown, about 4 to 5 minutes. Add 1/3 cup of the cream, stirring constantly until the caramel is smooth. Transfer the caramel to a mixing bowl and chill.
Preheat the broiler. Arrange a layer of raspberries, standing upright, in concentric circles in the center of each of four ovenproof plates. Whip the remaining cream in a deep bowl until stiff peaks form. Fold the whipped cream into the chilled caramel. Divide the caramel mixture over the raspberries and place under the broiler just until the caramel is lightly browned, about 30 seconds. Do not overcook or the caramel mousse will collapse. Garnish with mint sprigs and serve immediately.