At a recent event, I wanted to serve something not too sweet for dessert. As we had to work feeding a large group from limited ovens, I thought that if I could pull the dessert out just before putting the meat into the oven, it would still be slightly warm for dessert. I decided to use the old standard, a gratin.
Using cranberries for the fruit, and a ground almond batter, made a tart & light dessert, which we topped with Orange Creme, a couple of pieces of Candied Orange Peel, and put a few pieces of segmented oranges alongside. Once the guests have gone through appetizers, salads, and a main buffet, I really like to give them a dessert that refreshes their taste buds, and isn’t overly huge, or heavy. This little gratin is a perfect ending for either a fancy dinner, or as a weekend treat for family & friends.
9” x 9” baking pan
4 c fresh or frozen cranberries (about 380 gr)
⅔ c whipping cream
1 c ground almonds
½ c fine dry breadcrumbs
¾ c sugar
Zest of an orange
½ t almond extract
1 t vanilla extract
⅓ c sliced almonds
2 T sugar to dust
Lightly grease the baking pan.
Into the bowl of a processor put the cream, eggs, ground almonds, breadcrumbs, sugar, orange zest, and the almond & vanilla extracts.
Using the back of a spoon, level the batter over the cranberries.
Let the gratin rest while you preheat the oven to 400°. Some of the berries will have worked their way up through the batter by this point, studding the top with red.
Let cool to room temperature, or just a bit warmer, before serving.
Good with a dollop of whipped cream, a drizzle of cream, or a scoop of ice cream.