This week for Tuesdays with Dorie, I made fruit gratins, raspberries and blueberries topped with nutty pistachio cream, baked until the fruit was bubbling and the topping golden and crisp. It looked delicious in the book photo and sounded even better.
But it didn't quite work out for me. First of all, there didn't seem to be enough fruit for 6 portions so I distributed it among only 4
ramekins and reduced the pistachio cream accordingly. Then during baking, most of the
topping sank into the fruit (Dorie did say this might happen), sweetening it and thickening
the juices. The result was similar to a thick berry jam topped with a
thin, crunchy crust.
I'm on the fence about this one. While I enjoyed the flavour, the texture wasn't my favourite. I think I prefer
crisps and crumbles where the fruit retains more of its integrity and there's more of a distinction between fruit and
Visit here to see what everyone else thought.