Cherry & raspberry gratin

Cherry & raspberry gratin

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

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

More effort

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

Nutrition and extra info

Nutrition: per serving

  • kcal218
  • fat6g
  • saturates2g
  • carbs33g
  • sugars30g
  • fibre3g
  • protein9g
  • salt0.22g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200ml milk

    Milk

    mill-k

    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
    Eggs

    Egg

    egg

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

  • 4 tbsp sugar
    Sugar

    Sugar

    shuh-ga

    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
    Cherry

    Cherry

    che-ree

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

  • 280g raspberries
    Raspberries

    Raspberry

    ras-beh-ree

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

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

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
3

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

lauren_ricci's picture
5

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
5

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
4

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
4

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!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…