Gratin of summer berries
A simple, sophisticated dessert
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 mins, plus cooling
- Scatter the berries into medium remekins or a large, shallow heatproof dish, preferably in a single layer. Sprinkle with the lemon zest, cover and chill until ready to serve.
- Meanwhile, break up the chocolate into a small heatproof bowl. Heat the cream in a pan until almost boiling, then pour onto the chocolate. Leave for 3 mins, then stir slowly until dissolved. Allow to cool to room temperature until thickened.
- To serve, heat the grill for a good 5 mins until glowing hot. Spoon the chocolate cream over the berries, sprinkle over the icing sugar and place under the grill. Grill for 2-3 mins until the sauce begins to brown, turning the dish if necessary. Remove and serve immediately.
Per serving
356 kcalories, protein 3g, carbohydrate 27g, fat 27 g, saturated fat 11g, fibre 1g, sugar 20g, salt 0.1 g
Recipe from Good Food magazine, May 2005.
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http://www.bbcgoodfood.com/recipes/1921/
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Ingredients
- 140g strawberries , hulled and cut into halves or quarters
- 140g each fresh raspberries and blueberries
- grated zest 1 small lemon
- 100g white chocolate
- 142ml pot double cream
- 2 tbsp icing sugar
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 mins, plus cooling
Ingredients
- 140g strawberries , hulled and cut into halves or quarters
- 140g each fresh raspberries and blueberries
- grated zest 1 small lemon
- 100g white chocolate
- 142ml pot double cream
- 2 tbsp icing sugar
Per serving
356 kcalories, protein 3g, carbohydrate 27g, fat 27 g, saturated fat 11g, fibre 1g, sugar 20g, salt 0.1 g
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15 January 2008
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