Cherry & raspberry gratin

Recipe uploaded by

Matt Tebbutt

2 ratings

Recipe by Matt Tebbutt

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1. Heat the milk and vanilla pod in a pan until nearly boiling, then leave to infuse for 10-15 mins. Whisk together the egg yolks with 2 tbsp sugar until pale and light, then whisk in the flour to make a smooth paste. Whisk the warm milk into the paste. Pour the mixture into a pan, then cook for 3-5 mins until thickened and the mixture coats the back of a wooden spoon. Pour through a sieve into a large bowl, discarding the vanilla pod, then leave to cool a little.
2. Whisk the egg whites until trebled in size and stiff peaks form. Add the remaining sugar, a little at a time, whisking well between each addition, until the mixture is thick and glossy. Stir the lemon juice or eau de vie into the custard mix. Add a third of the meringue to the custard, stir well to incorporate, then carefully stir through the remaining meringue in two goes.
3. Scatter the fruit into a large, shallow heatproof dish. Put under a medium grill for 3-5 mins to soften slightly. Spoon over the custard mix. Return to the grill for 3 mins until the topping is golden brown.

PER SERVING

218 kcalories, protein 9g, carbohydrate 33g, fat 6 g, saturated fat 2g, fibre 3g, sugar 30g, salt 0.22 g

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Ingredients

• 200ml milk
• 1 vanilla pod , split lengthways
• 2 eggs , separated
• 4 tbsp sugar
• 1 tbsp plain flour
• squeeze lemon juice or eau de vie
• 280g stoned cherries
• 280g raspberries

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 200ml milk
• 1 vanilla pod , split lengthways
• 2 eggs , separated
• 4 tbsp sugar
• 1 tbsp plain flour
• squeeze lemon juice or eau de vie
• 280g stoned cherries
• 280g raspberries

PER SERVING

218 kcalories, protein 9g, carbohydrate 33g, fat 6 g, saturated fat 2g, fibre 3g, sugar 30g, salt 0.22 g

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