Berry gratin with wine mousse

Name: Berry gratin with wine mousse
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g mixed berries (fresh or frozen); 4 fresh egg yolks; 6 TABLESPOONS Sugar; 1 TEASPOON Cornstarch; 1/8 litre dry white wine; 3 TABLESPOONS Cointreau (orange liqueur); 4 TSP demerara sugar

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

Summertime is berry time. With a frothy whipped sauce the sweet fruits become a great dessert for your guests

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g mixed berries (fresh or frozen)
4 fresh egg yolks
6 TABLESPOONS Sugar
1 TEASPOON Cornstarch
1/8 litre dry white wine
3 TABLESPOONS Cointreau (orange liqueur)
4 TSP demerara sugar

Directions

1
Fresh berries may be washed, sorted and drained. Defrost frozen berries and drain. Divide into four ramekins (approx. 300 ml each).
2
For the wine mousse, beat the egg yolk, sugar, starch and wine in a metal bowl. Then beat in a hot water bath until the volume has approximately tripled. Finally, briefly fold in the liqueur.
3
Pour wine mousse over the berries and sprinkle with brown sugar. Cook briefly in a preheated oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer) until the sugar caramelises to a golden brown. Serve immediately.
4
When whipped, the wine froth becomes thick and airy. Continue using it quickly so that it does not collapse again