Raspberry gratin with ice cream

Ingredients for 4 servings:

• 500 g raspberries
• 2 tbsp honey, liquid
• 2 ½ tbsp lemon juice
• 2 tbsp orange liqueur
• 3 egg yolks, fresh
• 70 g powdered sugar
• 2 tsp cornstarch
• 1 tsp. orange(s), grated peel
• 1 pinch of lemon(s), grated peel
• 100 g whipped cream
• 4 scoops of ice cream, vanilla flavor
• Lemon balm for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from South Tyrol

Sort and briefly wash the berries, then puree 2 tablespoons of berries, honey, and 1/2 tablespoon of lemon juice. Combine the liqueur, 2 tablespoons of lemon juice, and the puree. Mix with the remaining berries and let it steep, covered. Beat the egg yolks, powdered sugar, cornstarch, and citrus zest until creamy. Whip the cream until stiff and fold into the custard. Place the berries and marinade in deep, ovenproof dishes. Spread the egg mixture on top. Bake in a preheated oven (electric oven: 225°C/fan: 200°C/gas mark 4) for about 5 minutes until golden brown. Serve with ice cream and garnish with lemon balm, if desired.