Cherry & raspberry gratin

Cherry & raspberry gratin

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(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
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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.

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Comments, questions and tips

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Mazi
20th Jun, 2015
Nice light dessert but not amazing
Mazi
20th Jun, 2015
This was nice light dessert but not amazing.
jellybaby25's picture
jellybaby25
7th Jul, 2013
Absolutely delicious! It's nice to find a light and healthy pudding that tastes great too.
suzannelprice
16th Jul, 2011
3.05
I added cinnamon as well as vanilla and it didn't taste eggy at all. A very light dessert.
asma123
27th Jun, 2011
5.05
Good
lauren_ricci
17th Jun, 2011
5.05
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
1st Apr, 2011
5.05
a superb wonderfully fresh tasting pud, really easy to make but delivers on taste
littleones59
18th Sep, 2009
This was a lovely light pudding, I used defrosted frozen summer berries. It worked really well.
mhairiiscool
1st Sep, 2009
4.05
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
22nd Jul, 2009
4.05
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.

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