CHERRY & RASPBERRY GRATIN
A deliciously healthy pudding of vanilla-scented summer fruits
Provided by Matt Tebbutt
Categories Dessert, Dinner, Lunch
Time 40m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 218 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.22 milligram of sodium
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