Champagne and raspberry gratin recipe
Champagne and Raspberry Gratin recipe
|50 g||caster sugar|
|2 large||eggs, yolks only|
|120 ml||whipping cream|
Heat the grill to its highest setting.
Divide the raspberries between four individual oven-proof dishes and place the dishes on a large baking tray.
Combine sugar and egg yolks in a heatproof bowl and set over a pan of barely simmering water. Whisk the mixture until it is thick and creamy and has tripled in volume.
In another bowl whip the cream until stiff. Combine whipped cream with the yolk mixture and add champagne to taste.
Spoon the mixture over the raspberries and place the baking tray under the grill for 3-4 minutes until caramelised.
ca. 30 min
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