Gratin of summer berries

Gratin of summer berries

By Good Food
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(6 ratings)
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Ready in 15 mins, plus cooling

Easy

Serves 4
A simple, sophisticated dessert

Nutrition and extra info

Nutrition: per serving

  • kcal356
  • fat27g
  • saturates11g
  • carbs27g
  • sugars20g
  • fibre1g
  • protein3g
  • salt0.1g
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Ingredients

  • 140g strawberry, hulled and cut into halves or quarters
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 140g each fresh raspberry and blueberries
    Raspberries

    Raspberry

    ras-beh-ree

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

  • grated zest 1 small lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g white chocolate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 142ml pot double cream
  • 2 tbsp icing sugar

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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StephP76
10th Mar, 2019
5.05
I’ve made this tons of times and it’s always a winner, super easy and the lemon zest really lifts the white chocolate
ten-a-penny
14th Nov, 2014
2.05
To be fair I didn't start off in the best of circumstances. Power cut led to freezer defrosting and a bag of defrosting frozen berries. Had cream in fridge; went in search of recipe; found this; only addition was white chocolate; hey presto berry gratin for a surprise Friday night dessert. I ate it but not out of enjoyment, other half ate it but drowned it in cream, two kids ..... yuck! Bit of a pointless dessert to be honest. The white chocolate cream was too sloppy and too sweet to be enjoyable. To be honest, probably taste a lot better if you used the berries for a bottom and a coulis and added gelatine to turn the white chocolate slop into panna cotta
cheesecake lover 003's picture
cheesecake lover 003
26th Nov, 2013
i like this dish i am making it in my competion
Rachel1195
20th Jul, 2013
sure this tastes delicious - but FYI the recipie title is incorrect! A 'gratin' is always a dish cooked with a topping of melted breadcrumbs and cheese. If it is not topped with this, it's not a gratin!
cheesecake lover 003's picture
cheesecake lover 003
26th Nov, 2013
i understand were your coming from but arnt you being a bit harsh
jbinfrance
15th Mar, 2013
4.05
I made this last night as a last minute dessert.........delicious and so easy! Used frozen raspberries and a frozen mix of red fruits; red and black currents, blueberries etc. Put the berries in the ramekins with the lemon zest and left them to thaw in the fridge until needed. Made the choc mix and left it in a cool place Pre heated the grill when we were ready to eat . Put choc mix on the berries, sprinkled with icing sugar as per recipe. Didn't look like the photo, the berries remained below the choc mix but it did have a nicely coloured top. I was very sceptical when it was going in the oven but they tasted amazing, and much cheaper than fresh berries,especially this time of year!
katecook
30th Jun, 2009
5.05
This tastes amazing and is extremely easy to make. Little bit difficult to get the icing sugar to caramelise so the next time we made it with caster sugar which made it like a brulee topping- even more delicious!
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