Delicious Raspberry gratins
Raspberry Gratins
Delicious hot little pots of baked goodness! To describe the taste it is sort of a fusion between custard and pudding, however they also remind me of soufflé’s in that they rise when they’re cooked but begin to sink if left to cool for too long.
You can substitute the raspberries with any other berries which are in season, but I think the raspberries give it a more tart taste and a nice red colour. This dessert is also surprisingly not too rich and one little pot is just perfect for each person!
Raspberry gratins
Ingredients: 300g raspberries, 3 eggs, 1 ½ tbsp almond meal, 1 tsp vanilla essence, 200mL fresh cream, 1/3 cup caster sugar.
Steps: Preheat oven to moderate, 180 degrees Celsius. Divide raspberries between 6 x 250mL ramekin dishes.
Whisk eggs, almond meal, vanilla cream and sugar together in a small bowl. Pour mixture over the berries. Place the ramekins onto a baking tray and bake in the oven for 25-30 minutes or until golden and risen. Serve hot immediately.
Serves 6
