| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Grains, Eggs |
|
April 1992 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Grapefruit; the zest, pith, and |
|
|
; membranes cut away |
|
|
; with a |
|
|
; serratedknife and |
|
|
; the flesh cut into |
|
|
; sections |
| 1 |
lg |
Banana; cut crosswise into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 1 |
c |
Milk |
| 1/2 |
|
Vanilla bean; split lengthwise |
| 1 |
lg |
Whol egg |
| 1 |
lg |
Egg yolk |
| 1/2 |
c |
Granulated sugar |
| 3 |
tb |
All-purpose flour |
| 2 |
tb |
Dark rum; or to taste |
| 1/3 |
c |
Well-chilled heavy cream |
|
|
Sifted confectioners' sugar for |
|
|
; sprinkling the gratins |
INSTRUCTIONS
Divide the grapefruit sections and the banana slices among four 6-inch (1-
to 1 1/4-cup-capacity) gratin dishes. In a small saucepan combine the milk
and the vanilla bean and bring the milk just to a boil. While the milk is
heating, in a metal bowl whisk together the whole egg, the egg yolk, the
granulated sugar, the flour, sifted, and a pinch of salt. Add the milk
mixture in a stream, whisking. Transfer the pastry cream to the pan, bring
it to a boil, and simmer it, whisking, for 2 minutes.
Force the pastry cream through a fine sieve into a bowl, discarding the
vanilla bean, whisk in the rum, and let the pastry cream cool slightly. In
another bowl with an electric mixer beat the heavy cream until it holds
stiff peaks, whisk a small amount of the whipped cream into the pastry
cream, and fold in the remaining whipped cream gently but thoroughly. Pour
one forth of the cream mixture into each gratin dish, spreading it to cover
the fruit completely, and sprinkle each gratin with some of the
confectioners' sugar. Arrange the gratins in a large baking pan and broil
them under a preheated broiler about 4 inches from the heat for 2 to 4
minutes, or until they are browned and heated through.
Serves 4.
Gourmet April 1992
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