FRUIT GRATIN
450ml milk, 4/5 egg yolks, 40g flour, 5ml vanilla, 225ml double cream, 150ml sugar. Fresh fruit for 4/6 people.
Serves: 4/6
Source: Jacques Cagna, PKU
METHOD
Ribbon yolks & sugar, warm milk, add flour to yolks, add milk to mix, return to pan boil 2/3 mins, whisking constantly, add flavouring, and cool. Whisk cream to chantilly, fold into pastry cream. Portion fruit, spoon over cream, grill till brown, serve. MH Best with strawberries & raspberries. 4/6 portions fruit.