Meringue gratin with raspberry sauce

Name: Meringue gratin with raspberry sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g frozen raspberries; 3 eggs + 3 egg whites (size M); 2 packages Vanillin sugar; 7-10 Tbsp grated zest of 2 untreated lemons; 1 1/2 TABLESPOONS Flour; 6 TABLESPOONS Sugar; 2 stem(s) Mint; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g frozen raspberries
3 eggs + 3 egg whites (size M)
2 packages Vanillin sugar
7-10 Tbsp grated zest of 2 untreated lemons
1 1/2 TABLESPOONS Flour
6 TABLESPOONS Sugar
2 stem(s) Mint
2 TABLESPOONS Icing sugar
7-10 Tbsp Grease

Directions

1
Defrost the raspberries. Meanwhile, separate the eggs. Mix egg yolks, 1 1/2 tablespoon cold water, vanillin sugar and lemon peel. Stir in flour. Beat 6 egg whites until stiff. Finally, pour in 3 tablespoons of sugar.
2
Carefully fold the egg yolk mixture into the beaten egg white. Pour the cloudy mixture into 2 greased, ovenproof casseroles (300 ml capacity each) and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes.
3
In the meantime, puree the raspberries and 3 tablespoons of sugar and pass through a sieve. Wash the mint and shake dry. Remove meringue gratin from the oven and dust it thickly with icing sugar. Decorate with mint.
4
Add the raspberry sauce.