Gratin of Scottish raspberries by Martin Wishart - Print Recipe

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

2 punnets of Scottish raspberries

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

6 sprigs of mint
1 tub of vanilla ice cream

Gratin of Scottish raspberries

Ingredients

Raspberry cream

Sabayon

To plate

Method