Summer berry gratin

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 250 g Raspberries
  • 200 g Blueberries
  • 300 g Strawberries
  • 125 g Sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 4 Eggs (size M)
  • 100 g Whipped cream
  • 2 knife tip ground cardamom
  • 1 TABLESPOON Icing sugar

Directions

  1. 1

    Raspberries and blueberries selected. Wash and drain the blueberries and strawberries. Wash and quarter the strawberries. Mix the berries with 50 g sugar and lemon peel and place in an ovenproof dish

  2. 2

    Separate eggs. Whip egg whites first, then cream until stiff. Whip egg yolks, cardamom and 75 g sugar until light creamy. First fold approx. 1/4 of the egg whites into the egg yolks, then fold in the remaining egg whites and cream. Spread the egg mixture over the berries. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes until brown

  3. 3

    Remove the gratin, dust with icing sugar and serve with whipped cream

Nutrition Facts

KCAL
370 kcal
CARBS
45 g
FATS
15 g
PROTEINS
10 g

Categories & Tags

DessertMain dish