Picota Cherry Gratin
|Vanilla pod||1 , split lengthways|
|Eggs||2 , separated|
|Plain flour||1 Tablespoon|
|Lemon juice||1 Dash|
|Picota cherries||500 Gram, halved and stoned|
1. 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.
2. 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.
3. Whisk the egg whites until trebled in size and stiff peaks form. Add the remaining sugar, a little at a time, whisking well in between, until the mixture is thick and glossy. Stir the lemon juice into the custard mix. Add a third of the meringue to the custard, stir well to incorporate, then carefully stir through the remaining meringue.
4. Scatter the cherries 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 5-10 mins until the topping is golden brown.