Cherry & raspberry gratin
By Matt Tebbutt
A deliciously healthy pudding of vanilla-scented summer fruits
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Prep:10 mins
Cook:15 mins
Plus infusing and cooling - Serves 4
- More effort
Nutrition per serving
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kcal 218
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fat 6g
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saturates 2g
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carbs 33g
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sugars 30g
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fibre 3g
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protein 9g
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salt 0.22g
Ingredients
- 200ml milk
- 1 vanilla pod, split lengthways
- 2 eggs, separated
- 4 tbsp sugar
- 1 tbsp plain flour
- squeeze lemon juice or eau de vie
- 280g stoned cherries
- 280g raspberries
Method
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.
