Red Fruit Gratin with Liqueur

Cook Time 20 minutes

Servings 4


500g seasonal red fruits of your choice, e.g. raspberries, blueberries, red currants, cherries, strawberries, blackberries

2 egg yolks

2 tbsp caster sugar

2 tbsp Pear Williams liqueur, Cointreau or other fruity liqueur

1 cup cream, whipped

a little icing sugar for dusting


Wash the fruits.  (Halve strawberries if using them). Place fruits in four individual gratin dishes or one large one.

Place the egg yolks in a bowl and whisk in the sugar.  Place the bowl over a saucepan containing hot water and place on low heat.  Whisk the yolks and sugar for about 5 minutes until light and fluffy.  Add the liqueur gradually so the texture stays creamy.

Remove the bowl from the heat and gently fold in the whipped cream.

Spread this creamy preparation over the red fruits and dust with icing sugar.

Place the gratin dishes under a medium grill to brown slightly.  This takes only a few minutes.  Serve this delicious dessert immediately.


Mettwurst and Sauerkraut Toasted Sandwich


Grilled Asparagus with Sauce Vierge