Cherry & raspberry gratin

Cherry & raspberry gratin

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(7 ratings)

Prep: 10 mins Cook: 15 mins Plus infusing and cooling

Moderately easy

Serves 4
A deliciously healthy pudding of vanilla-scented summer fruits

Nutrition and extra info

Nutrition per serving

  • kcalories218
  • fat6g
  • saturates2g
  • carbs33g
  • sugars30g
  • fibre3g
  • protein9g
  • salt0.22g
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  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 vanilla pod, split lengthways
  • 2 eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp plain flour
  • squeeze lemon juice or eau de vie
  • 280g stoned cherries



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 280g raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

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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.

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Comments (11)

Mazi's picture

Nice light dessert but not amazing

Mazi's picture

This was nice light dessert but not amazing.

jellybaby25's picture

Absolutely delicious! It's nice to find a light and healthy pudding that tastes great too.

suzannelprice's picture
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I added cinnamon as well as vanilla and it didn't taste eggy at all. A very light dessert.

asma123's picture
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lauren_ricci's picture
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This was SO easy and makes a really tasty light pudding. I used natural vanilla essence, blueberries and raspberries and was really pleased with the results. I don't think it was too eggy, it is just the nature of the egg based dessert.

pdw1972's picture
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a superb wonderfully fresh tasting pud, really easy to make but delivers on taste

littleones59's picture

This was a lovely light pudding, I used defrosted frozen summer berries. It worked really well.

mhairiiscool's picture
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I used vanilla essence and tinned peaches and nectarines as they were what I had in the cupboard

When I was making it was going horribly wrong everything seemed very lumpy... personally I blame the "fresh" eggs from our hens that I found in the grass today... but it turned out very yummy!

Defiantly plan on making again for times when its nice to have a wee pudding. Though I might cook for longer, maybe even in the oven, as the best bit was the cooked top!

myfanwy's picture
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I made this with nectarines, mango and cherries as it's impossible to get raspberries for a reasonable price where I live (in Madrid). I agree with the previous comment, it was quite eggy, but it was extremely light and perfect for an after-dinner pud on a warm balmy night.

muktamariwala's picture

I tried this one but was quite disappointed! :( It smelled a bit eggy and vanilla was completely overpowered with egg smell.
The fruits has also melted and became like a syrup!

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