Raspberry gratin

11 September 2006
Raspberry gratin


(serves 10)

12oz caster sugar
1 packet powdered gelatine or 4 leaves gelatine
¼ pint double cream
¼ pint lemon juice
1oz cornflour
10 egg yolks and 7 egg whites size 2
9oz fresh raspberries
Icing sugar for dusting


Place 10oz of the caster sugar with

6fl oz cold water in a saucepan. Bring to the boil stir gently until the sugar dissolves. Boil rapidly until reduced to 1 pint of sugar syrup.

Measure 3fl oz of cold water into a cup sprinkle the packet of gelatine over and stir. Place in a pan containing enough water to come half-way up the sides of the cup and simmer stirring gently until the gelatine has dissolved.

Remove from the heat but leave the cup in the water. If using leaf gelatine soften in cold water then dissolve in 3fl oz hot water stirring to ensure that it is evenly distributed.

Pour the cream into a small pan. Use a little of the lemon juice to moisten the cornflour then add to the cream. Add the remaining lemon juice and bring to the boil whisking with a balloon whisk until thickened. Cook for a further two minutes then add the yolks and whisk together over a medium heat until thickened further (it will look curdled at this point but will right itself).

Sieve the lemon mixture into a bowl pressing it through with a spatula. Add the dissolved gelatine and mix gently (the gelatine should still feel hot to the touch).

Whisk the whites. Gradually whisk in the remaining sugar until the mixture forms soft peaks. Pour in the hot sugar syrup in a slow stream. Take care not to over-beat.

Whisk a quarter of the beaten whites into the lemon mixture then fold in the remainder.

Place 10 4in non-stick muffin rings on a tray lined with waxed paper. Using a ladle or large spoon half-fill each ring mould with lemon mixture. Place eight raspberries in each mould then fill completely with the mixture. Level with the top of the rings using a palette knife. Refrigerate until needed for up to 24 hours or freeze. (If using from frozen allow to defrost for at least two hours before grilling.)

Thirty minutes before serving preheat the grill to very hot. Slide a fish slice under each ring transfer to heat-proof serving plates run a knife around the inside edge of the rings and lift off. Dust thickly with icing sugar place on a heat-proof tray and slide under the grill close to the heat source. Watch carefully as they burn quickly. The sugar should just turn an even golden crisp caramel. Serve immediately.

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