Cherry and raspberry gratin
With beautiful fruits, sweet vanilla and a fluffy consistency, this dessert is like floating on cloud nine.
Ingredients:
- 200ml milk
- 1 vanilla pod, split lengthways
- 2 eggs, separated
- 4 tablespoon sugar
- 1 tablespoon plain flour
- A squeeze lemon juice
- 280g stoned cherries
- 280g raspberries
Method:
1. Heat the milk and vanilla pod in a pan until nearly boiling, then leave to infuse for 10 to 15 minutes.
2. Whisk together the egg yolks with two tablespoons of sugar until pale and light, then whisk in the flour to make a smooth paste. Whisk the warm milk into the paste.
3. Pour the mixture into a pan, then cook for three to five minutes 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.
4. 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 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.
5. Scatter the fruit evenly into four ramekins (or alike). Put under a medium grill for three to five minutes to soften slightly. Spoon over the custard mix. Return to the grill for three minutes until the topping is golden brown.
Related links: