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Picota Cherry Gratin

Foods.From.Spain's picture
Ingredients
  Milk 200 Milliliter
  Vanilla pod 1 , split lengthways
  Eggs 2 , separated
  Sugar 4 Tablespoon
  Plain flour 1 Tablespoon
  Lemon juice 1 Dash
  Picota cherries 500 Gram, halved and stoned
Directions

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.

Recipe Summary

Cuisine: 
European
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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