I was at a function in Wellington recently where we were served Gratinado de Berries on those small flat spoons so beloved of cocktails and canapés.
It got me thinking that sometimes English just doesn’t do justice to the subtlety and flavour of a dish. Grilled Berries somehow just doesn’t cut it. Berries au gratin – oh yes … I’ll have some of those.
I’ve served these berries in one large bowl placed in the middle of the table for everyone to help themselves to, or in small individual ramekins, depending on the occasion. They are quite rich, so small portions are good.
Ingredients:½ cup milk
3 egg yolks
⅓ cup sugar + 1 tablespoon extra sugar
2 tablespoons cornflour
2 teaspoons unsalted butter
1 pinch salt
1 cup whipped cream
1 packet Orchard Gold Mixed Berries, thawed
1 tablespoon caster sugar
Method:In a small saucepan bring the milk just to the boil, then remove from the heat.
In a separate bowl, whisk the egg yolks and add the ⅓ cup of sugar and the cornflour. Continue whisking until the mixture thickens and is a pale yellow colour. Slowly whisk in the hot milk, 1 tablespoon at a time. Return the mixture to the saucepan and cook over a low heat, whisking until the mixture thickens to a creamy custard-like consistency.
Remove from the heat, add the butter and salt, and stir well. Transfer the mixture to a bowl, place a piece of clingfilm on the surface to keep it from forming a skin, and cool in the fridge. When cold, fold in the whipped cream.
Thaw the Orchard Gold Mixed Berries and mix with the 1 tablespoon of extra sugar.
Preheat the grill.
Place most of berries in an ovenproof bowl (or in small individual ramekins). Spoon the gratin mixture over the berries, then put the remaining berries over the top. Sprinkle with castor sugar and place under the grill for about 7 minutes, or until golden brown.