John Myers
Raspberry and Almond Gratin
The perfect raspberry and almond gratin recipe with a picture and simple step-by-step instructions.
- 0,5 Lemon
- 250 g Fresh raspberries
- 50 g Sugar
- 250 ml Milk
- 0,5 Vanilla pod scraped out
- 75 g Sugar
- 5 Egg yolks, fresh
- 250 g Mascarpone
- 65 g Flaked almonds
- Squeeze half a lemon. Mix the raspberries in a bowl with 50 grams of sugar and drizzle with lemon juice.
- Bring the milk to the boil in a saucepan together with 1 halved vanilla pod. Whip 75 grams of sugar and 5 egg yolks and stir in the hot milk with a whisk. Stir over low heat until the egg milk becomes thick. Remove from stove and cool to let .
- Mix the cooled vanilla cream with 250 grams of mascapone. Divide the raspberries into 4 ovenproof molds and cover with the cream. Preheat the oven to 180 degrees. Bake in the oven for 15 minutes until golden brown. Scatter the almond flakes on the gartins and cook for another 5 minutes. Bake, then serve immediately.
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