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Picota Cherry Gratin

Foods.From.Spain's picture
  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

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

Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.3 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 220 Calories from Fat 40

% Daily Value*

Total Fat 4 g6.9%

Saturated Fat 1.8 g8.8%

Trans Fat 0 g

Cholesterol 110.7 mg36.9%

Sodium 55 mg2.3%

Total Carbohydrates 42 g13.8%

Dietary Fiber 3.2 g12.8%

Sugars 34 g

Protein 6 g12.6%

Vitamin A 5.1% Vitamin C 14.6%

Calcium 9.3% Iron 5.2%

*Based on a 2000 Calorie diet


Picota Cherry Gratin Recipe