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Gratin of summer berries

A simple, sophisticated dessert

  • Ready in 15 mins, plus cooling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 356
  • Carbohydrates 27
  • Saturated Fat 11
  • Sugar 20
  • Protein 3
  • Fat 27
  • Fibre 1
  • Salt 0.1

Nutrition per serving

  • Calories 356
  • Carbohydrates 27
  • Saturated Fat 11
  • Sugar 20
  • Protein 3
  • Fat 27
  • Fibre 1
  • Salt 0.1

Ingredients

  • 140g strawberries, hulled and cut into halves or quarters
  • 140g each fresh raspberries and blueberries
  • grated zest 1 small lemon
  • 100g white chocolate
  • 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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