Summer berry gratin

Name: Summer berry gratin
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 250 g Raspberries; 200 g Blueberries; 300 g Strawberries; 3 TABLESPOONS + 75 g sugar; 4 Eggs (Gr. M); 100 g + 100 g whipped cream; 1⁄2 Tsp Cinnamon; 1 TABLESPOON Icing sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

250 g Raspberries
200 g Blueberries
300 g Strawberries
3 TABLESPOONS + 75 g sugar
4 Eggs (Gr. M)
100 g + 100 g whipped cream
1⁄2 Tsp Cinnamon
1 TABLESPOON Icing sugar

Directions

1
Raspberries and blueberries selected. Wash and drain the blueberries and strawberries. Wash and quarter the strawberries. Mix the berries and 3 tbsp. sugar and place in a large flat casserole dish.
2
Separate eggs. Whip the egg whites and 100 g cream separately in two high mixing bowls until stiff. Whip egg yolk, cinnamon and 75 g sugar for 5-6 minutes until light creamy. First fold the beaten egg whites and then the cream into the egg yolk mixture.
3
Spread on the berries. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 25 minutes until golden brown.
4
Dust the berry gratin with icing sugar. Whip 100 g cream until semi-stiff and add.