Here's another incredible dessert that's easy to make once you have Tahitian Crème Anglaise in the fridge. All you do is fold fresh berries into a mixture of Tahitian Crème Anglaise and whipped cream, which is then dusted with sugar and broiled to make a crackling caramel topping. Everyone loves the granité's texture and flavor contrasts.
1 cup heavy (whipping) cream
1 cup Tahitian Crème Anglaise
1 pint raspberries
1 pint blackberries
Confectioners' sugar, for dusting
- Preheat the broiler, or set the oven to 375°F. Butter four shallow ovenproof baking dishes about 4 inches in diameter each (see Ming's Tip). Place on a baking sheet.
- In a chilled medium bowl, and using a chilled whisk, beat the cream until stiff. Add the crème anglaise to the cream and, using a spatula, fold the two together. Fold in the berries, fill the dishes with the mixture, and sprinkle heavily but evenly with the confectioners' sugar.
- Watching very carefully, broil the gratiné as far as possible from the heat source until the tops are brown and bubbly, 4 to 6 minutes. Serve hot or cold.
DrinkGrape type: Chenin Blanc/Mathilde Framboise
Characteristics: Crisp off dry tart berry component with refreshing acids
Recommendations: Kir Royale with Chateau Moncontour, Loire, France