Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 125 grams | Punnet blackcurrants; washed topped and |
| \N \N | ; tailed |
| 125 grams | Punnet whitecurrants; washed, topped and |
| \N \N | ; tailed |
| 125 grams | Punnet raspberries; washed |
| 4 larges | Egg yolks |
| 50 grams | Caster sugar; (2oz) |
| \N \N | Grated zest of 1 orange |
| 1 \N | 200 millilit creme fraiche |
Preheat the oven to 220 C, 425 F, Gas Mark 7.
Divide the fruit equally between four individual, heatproof gratin dishes or one large dish.
Beat the egg yolks with the sugar until light and creamy. Mix in the orange zest and creme fraiche.
Pour this mixture over the fruit. Place the dish/dishes on a baking tray and cook for 15-20 minutes or until golden brown. Serve immediately.
Converted by MC_Buster.
NOTES : A rich creamy dessert comprising of creme fraiche and mixed berries.
Converted by MM_Buster v2.0l.