Summer berry gratin with whipped cream

Name: Summer berry gratin with whipped cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Raspberries; 200 g Blueberries; 300 g Strawberries; 125 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 4 Eggs (size M); 200 g Whipped cream; 2 knife tip ground cardamom; 1 TABLESPOON Icing sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Raspberries
200 g Blueberries
300 g Strawberries
125 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
4 Eggs (size M)
200 g Whipped cream
2 knife tip ground cardamom
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 with 50 g sugar and lemon peel and place in an ovenproof dish
2
Separate eggs. First beat the egg whites, then 100 g of cream until stiff. Beat the egg yolks, cardamom and 75 g sugar until light creamy. First fold approx. 1/4 of the egg whites into the egg yolks, then fold in the remaining egg whites and cream. Spread the egg mixture over the berries. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes until brown. Beat 100 g cream until semi-stiff
3
Remove the gratin, dust with icing sugar and serve with whipped cream