Gratin of Nectarine with Raspberry, Cream and Puff Pastry

Chef Stephen Cavagnaro

Cavey's, Manchester, CT

Gratin of Nectarine with Raspberry, Cream and Puff Pastry

Ingredients:

  • Ingredients for the Raspberry Puree
  • 1 ½ cups of fresh raspberries
  • 2 tsp superfine granulated sugar
  • 1-2 tsp framboise

  • Ingredients for the Mascarpone
  • 1/3 cup Italian mascarpone
  • 1/3 cup + 2 Tbsp of heavy cream
  • 1 tsp vanilla sugar (granulated sugar infused with a halved vanilla bean)
  • 2 tsp raspberry puree

  • Ingredients for the Sabayon
  • 4 large egg yolks
  • ½ cup sugar
  • ¼ cup Grand Marnier
  • ¼ cup heavy cream, whipped to make whipped cream
  • 2 nectarines peeled, cored, and cut in half crosswise (keeping the shape of the nectarine)
  • Puff pastry dough

Method:

Raspberry Puree:
Force raspberries through a fine sieve into a bowl. Combine with sugar and framboise to taste. Reserve and chill.

Mascarpone:
Combine mascarpone and heavy cream in a bowl and beat until it starts to form peaks. Add vanilla sugar and raspberry purée. Set aside.

Sabayon:
Place egg yokes, sugar, and Grand Marnier in a metal bowl over simmering water. Whisk vigorously for about 5 minutes until sabayon forms a ribbon when dropped from the whisk. Remove from heat. Set in a large bowl filled with ice, stirring occasionally until well chilled, about 2 hours. Fold in whipped cream and keep chilled until service.
Arrange nectarines on a metal plate and cover with the sabayon. Place under preheated boiler and lightly brown, about 2 minutes. Prepare puff pastry according to package directions and bake four two-inch squares. Let cool to room temperature and cut into triangles. To serve, place nectarines on the bottom third of the plate on a puddle of raspberry puree. Place quenelle (oval-shaped scoop) of mascarpone cream above nectarine (facing up and down). Place puff pastry triangles on either side of mascarpone cream. Garnish center with lemon verbena.
Serves 4.

 

Recommended wine/beer for Gratin of Nectarine with Raspberry, Cream and Puff Pastry:

Chateau des Charmes Riesling Select Late Harvest [Niagara Peninsula, Ontario, Canada]

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