James Martin's mixed berry gratin recipe
A simple dessert full of summer berries and packed with flavour, accompanied with a great pomegranate and basil sabayon.
Ingredients
- 50 g Raspberries
- 50 g Strawberries
- 50 g Blackberries
- 50 g Blueberries
- 50 g Redcurrants
- 50 g Blackcurrants
- 5 g Fresh basil leaves
- 400 ml Pomegranate juice
- 1.8 oz Raspberries
- 1.8 oz Strawberries
- 1.8 oz Blackberries
- 1.8 oz Blueberries
- 1.8 oz Redcurrants
- 1.8 oz Blackcurrants
- 0.2 oz Fresh basil leaves
- 14.1 fl oz Pomegranate juice
- 1.8 oz Raspberries
- 1.8 oz Strawberries
- 1.8 oz Blackberries
- 1.8 oz Blueberries
- 1.8 oz Redcurrants
- 1.8 oz Blackcurrants
- 0.2 oz Fresh basil leaves
- 1.7 cups Pomegranate juice
- 4 Egg yolks
- 30 g Caster sugar
- 6 Basil leaves, finely shredded
- 100 ml Pomegranate juice
- 4 Egg yolks
- 1.1 oz Caster sugar
- 6 Basil leaves, finely shredded
- 3.5 fl oz Pomegranate juice
- 4 Egg yolks
- 1.1 oz Caster sugar
- 6 Basil leaves, finely shredded
- 0.4 cup Pomegranate juice
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- First place the 400ml pomegranate juice into a pan and reduce over a high heat until you are left with around 70ml and a syrup is formed and cool and set to one side.
- In a mixing bowl (heatproof) set over a pan of simmering water. Whisk the yolks, sugar and pomegranate juice with a balloon whisk until pale. The foam must be sufficiently thickened so that it won't break down on cooling. Remove from heat and cool until tepid.
- Arrange the fresh berries over the serving plates, mix in the finely shredded basil leaves into the sabayon then spoon over the berries, glaze either under the grill or with a blow torch. Finish with a little more basil leaves and a drizzle of the syrup and if you want a scoop of vanilla ice cream.
Also worth your attention:
More recipes from James Martin
Recipe courtesy of POM Pomegranate juice
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature