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Cherry & raspberry gratin

Ingredients

  1. Step 1 200ml milk
  2. Step 2 1 vanilla pod , split lengthways
  3. Step 3 2 eggs , separated
  4. Step 4 4 tbsp sugar
  5. Step 5 1 tbsp plain flour
  6. Step 6 squeeze lemon juice or eau de vie
  7. Step 7 280g stoned cherries
  8. Step 8 280g raspberries
Cherry & raspberry gratin
Calories: 218 Carbohydrate: 33 g Protein: 9 g Fat: 6 g
Cook time: 40 minutes Prep time: 10 minutes Total time: 50 minutes Servings: 4

TAGS

Dessert Dinner Lunch British Josh Eagleton 30-60 minute 4 serving 400 kcal or less Berry cherry cherry Desert Dessert egg egg Fruit dessert Lemon Juice Main Matt Tebbutt Milk Plain flour Pudding raspberry raspberry Sugar summer Summer fruit Summer pudding Vanilla pod Vanilla pod

Directions

  1. 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.
  2. 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.
  3. 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.