James Martin's mixed berry gratin recipe
A simple dessert full of summer berries and packed with flavour, accompanied with a great pomegranate and basil sabayon.
Ingredients
- 50 g Raspberries
- 50 g Strawberries
- 50 g Blackberries
- 50 g Blueberries
- 50 g Redcurrants
- 50 g Blackcurrants
- 5 g Fresh basil leaves
- 400 ml Pomegranate juice
- 4 Egg yolks
- 30 g Caster sugar
- 6 Basil leaves, finely shredded
- 100 ml Pomegranate juice
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- First place the 400ml pomegranate juice into a pan and reduce over a high heat until you are left with around 70ml and a syrup is formed and cool and set to one side.
- In a mixing bowl (heatproof) set over a pan of simmering water. Whisk the yolks, sugar and pomegranate juice with a balloon whisk until pale. The foam must be sufficiently thickened so that it won't break down on cooling. Remove from heat and cool until tepid.
- Arrange the fresh berries over the serving plates, mix in the finely shredded basil leaves into the sabayon then spoon over the berries, glaze either under the grill or with a blow torch. Finish with a little more basil leaves and a drizzle of the syrup and if you want a scoop of vanilla ice cream.
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Recipe courtesy of POM Pomegranate juice