Preparation
Clean and rinse the berries.
Divide 400 g of the fruit into small ramekins or deep plates.
Blend the remaining 100 g of berries with 50 g of sugar and 6 cl of sweet white wine.
Pour this juice over the berries and place briefly in the oven to warm.
Beat the egg yolks with the remaining sugar until the mixture is creamy.
Gently fold in the whipped cream and the rest of the wine.
Pour this custard over the fruit and gratin under a broiler (salamander) or in a very hot oven (250°C) until golden on top.
Recipe from the book: Cuisine & Traditions au Pays de Fribourg, Editions la Sarine
For 4 people
Preparation : 10 min
Cooking : 8 min
Ingredients and products
- 500 g mixed berries (strawberries, raspberries, blueberries)
- 100 g sugar
- 1 dl sweet white wine (e.g., Amigne, Arvine, or other)
- 4 egg yolks
- 1 dl whipped cream
