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Gratin of Scottish raspberries

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Ingredients

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Raspberry cream

  • 2 egg yolks
  • 40g of caster sugar
  • 12g of cornflour
  • 300ml of milk
  • 2 tbsp of creme de framboise liqueur
  • 150ml of whipping cream

Sabayon

  • 3 egg yolks
  • 400g of sugar
  • 75ml of water
  • 20ml of creme de framboise liqueur

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Method

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1
Make the raspberry cream by beating the egg yolks and sugar together in a bowl until pale. Add the cornflour and mix well
  • 2 egg yolks
  • 40g of caster sugar
  • 12g of cornflour
2
Bring 150ml of the milk to the boil in a pan, then pour a little into the egg mix and whisk until smooth. Add the rest of the milk and whisk in thoroughly
  • 300ml of milk
3
Transfer the mix to a pan and cook on a gentle heat, stirring continually, until it achieves the consistency of a thick custard. Remove from the heat and whisk in 2 tbsp of creme de framboise liquor
  • 2 tbsp of creme de framboise liqueur
4
Transfer to a suitable container and let it cool, then add the whipping cream to the mix
  • 150ml of whipping cream
5
To make the sabayon, whisk the egg yolks and sugar together in a large stainless steel or glass mixing bowl until pale, then add the water and liquor and whisk thoroughly
  • 3 egg yolks
  • 400g of sugar
  • 75ml of water
  • 20ml of creme de framboise liqueur
6
Place the bowl over a pan of simmering water and whisk rapidly until the mix doubles in volume, then remove from the heat
7
To serve, take six small bowls and place eight to twelve raspberries in each. Cover the raspberries with two to three tablespoons of the cream, then top with the sabayon
8
Use a blowtorch or place the bowls under a hot grill to glaze each bowl until the sabayon turns golden brown. Do not overcook or the eggs will scramble
9
Garnish with a sprig of mint and serve. The gratin goes well with vanilla ice-cream or sorbet
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Gratin of Scottish raspberries

 
 

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