Comments on: raspberry brown sugar gratin

By: deb

deb — Mon, 16 Apr 2012 20:21:58 +0000

Hi Bell — I do think that’s the culprit. The extra fat helps keep the sour cream from curdling.

By: bell

bell — Sun, 15 Apr 2012 19:59:52 +0000

I’m not quite sure what went wrong with mine – I followed your instructions using reduced fat sour cream (I know, it’s just not the same!) and raspberries and I had the same problem that some other commenter had… I think her name’s Brenda, but I’m not too sure. ANYWAY, it split and curdled leaving quite a watery mess beneath and not looking delicious as yours does. Do you think this is down to the fact that I used the blasphemous reduced fat sour cream and that there’s just too much water content?

By: bell

bell — Sat, 14 Apr 2012 15:10:02 +0000

Ugh, Deb, you’re killing me here! This looks too good. Do you think it would work with rhubarb? If so, would you recommend adding sugar to the rhubarb or would the sugar topping suffice for sweetness?

Thanks

Bell

By: kaos gl

kaos gl — Mon, 02 Apr 2012 18:56:53 +0000

Was dreaming of this today while picking a pint of the lingering raspberries at my CSA farm. (it has stayed in my head since I read the post last
Year!) I got home to find that I had no sour cream! I subbed a mixture of vanilla yogurt and a creamy local farm Ricotta that I whisked together. Simply dreamy!

By: K. Petrova

K. Petrova — Fri, 06 Jan 2012 21:55:25 +0000

From your opening statement to your last, you are cracking me up. I will also tell my husband that he is obliged to love this as well. I’m going to check my blackberries in the fridge for mold and just go for it with some Greek yogurt. The Ruskies love their berries, so blueberries are definitely next for this recipe.

By: cambalkon

cambalkon — Sun, 11 Dec 2011 22:35:20 +0000

I made this exactly as described with the addition of a bit of raspberry liquor to the berries and loved it. I am anxious to try with Greek yogurt to see if the flavor and texture is as great, with a few less calories though.

By: Stacey

Stacey — Sat, 17 Sep 2011 01:14:04 +0000

By: Alison

Alison — Fri, 29 Jul 2011 00:00:51 +0000

omg. OMG. I can’t believe this. I am going to make it every day. I am never going to fit through doorways again.

By: Carissa R.

Carissa R. — Sun, 29 May 2011 16:37:05 +0000

Made this using low fat sour cream and enough brown sugar to cover nicely but not too thickly. I watched it like a hawk and was dubious when I pulled it out of the oven; it really is a homely dessert. I served it up with apologies for its appearance. WE ALL LOVED IT. All I kept saying was, “Only THREE ingredients!!!” and all my guests kept saying was, “Only THREE ingredients???” (We’d had a lot of wine at that point.) This is fabulous — and stupidly easy. Five people killed it and would’ve had more if there’d been any. Served it w/ almond biscotti. Next time I’ll add some honey or vanilla or almond extract to the sour cream just to try something different. I’ll also add a bit more fruit or a bit less sour cream.

By: Jordan

Jordan — Wed, 13 Apr 2011 02:59:11 +0000

I made this with strawberries right after it was posted and again, also with strawberries, tonight. It’s been delicious both times, but my family and I agree that it needs far less goop. It was ridiculous the first time; this time I only used one cup and it still seemed like too much. Next time, I’ll probably go down to half a cup–but there will be a next time, believe me.