Summer Mousse Fruit Gratin

    35 minutes

    Summer fruits cloaked in a creamy mousse and grilled until golden make an irresistible dessert that is perfect for entertaining.

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    Serves: 4 

    • 3 ripe nectarines
    • 4 ripe apricots
    • 1 punnet strawberries, about 250g, 4 strawberries reserved to garnish
    • 1 tablespoon lemon juice
    • 4 egg yolks
    • 1/4 cup caster sugar
    • 1/4 cup dessert wine, marsala or sweet sherry
    • 100ml cream
    • sprigs of fresh mint to garnish

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cut all the fruits (except the reserved strawberries) into slices and drizzle with the lemon juice. Divide equally among four individual, heatproof gratin dishes.
    2. Put the egg yolks in a large heatproof bowl, add the sugar and whisk using an electric hand mixer until the mixture is pale and creamy.
    3. Place the bowl over a saucepan of simmering water and continue whisking until the mixture thickens, adding the wine or sherry a little at a time, followed by the cream. (It is important that the water in the pan does not boil; if it is too hot, the egg yolks will cook too quickly.)
    4. Preheat a grill to its hottest setting. Pour the thick, mousse-like mixture over the fruits and place the dishes under the grill. Cook for a few minutes until lightly browned on top, then serve immediately, decorated with a whole strawberry and a sprig of mint on each dish.

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