We make a Berry Gratin with any of the Orchard Gold berries. This one uses Mixed Berries.
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
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.
Quick Berry Brulee
If you're running out of time, a quick way to make a Berry Brulee is to put 1 packet of Orchard Gold berries in a serving dish, along with sugar to taste (about ¼ cup). Microwave to warm the berries through. Stir gently to dissolve the sugar. When it's time for dessert turn on the grill. Whip up a bottle of cream (300ml) and spread it over the berries. Sprinkle with sugar (brown sugar gives a caramel flavour), place under the hot grill until the sugar melts and browns. Watch carefully as it can burn quickly. Alternatively use a Brulee torch to brown the sugar.