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Cherry & raspberry gratin

Cherry & raspberry gratin

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Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus infusing and cooling
  • More effort
  • Serves 4

A deliciously healthy pudding of vanilla-scented summer fruits

Nutrition: per serving
HighlightNutrientUnit
kcal218
fat6g
saturates2g
carbs33g
sugars30g
fibre3g
protein9g
low insalt0.22g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2009

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Overall rating

Rating: 5 out of 5.8 ratings
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