Summer berry gratin with whipped cream

Name: Summer berry gratin with whipped cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g mixed berries (e.g. raspberries, blueberries and strawberries); 2-3 TABLESPOONS + 75 g sugar; 4 Eggs (Gr. M); 7-10 Tbsp Salt; 200 g Whipped cream; 2 knife tip according to cardamom; 7-10 Tbsp Icing sugar

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g mixed berries (e.g. raspberries, blueberries and strawberries)
2-3 TABLESPOONS + 75 g sugar
4 Eggs (Gr. M)
7-10 Tbsp Salt
200 g Whipped cream
2 knife tip according to cardamom
7-10 Tbsp Icing sugar

Directions

1
Raspberries and blueberries selected. Wash raspberries if necessary, wash blueberries and strawberries. Clean and quarter the strawberries. Mix the berries and 2-3 tbsp. sugar and place in a flat casserole dish.
2
Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
3
Separate eggs. First beat the egg whites and 1 pinch of salt, then 100 g cream until stiff. Beat the egg yolks, cardamom and 75 g sugar for 5-6 minutes until light creamy. First fold 1⁄4 egg whites, then cream and the rest of the egg whites into the egg yolk mixture.
4
Spread on the berries. Bake in a hot oven for 20-25 minutes until golden brown.
5
Remove the berry gratin and dust with icing sugar. Whip 100 g cream until semi-stiff, serve with hot or lukewarm gratin.