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.
Zoë Harpham
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Ingredients
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
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Cut all the fruits (except the reserved strawberries) into slices and drizzle with the lemon juice. Divide equally among four individual, heatproof gratin dishes.
- 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.
- 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.)
- 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.
