Matt Tebbutt
from
Market Kitchen
Matt Tebbutt smothers cherries with a light custard mixture and glazes them under the grill in this delicious and simple pudding
Matt Tebbutt smothers cherries with a light custard mixture and glazes them under the grill in this delicious and simple pudding
Cherry gratin
Method
2. Whisk the egg yolks and half of the sugar together in a bowl. Add the flour to make a paste. Pour over the hot milk and stir to mix. Return to the heat and stir constantly until thickened. Remove from the heat and allow to cool.
3. In a clean bowl, whisk the egg whites until they form firm peaks, then start adding the remaining sugar bit by bit, whisking until they are thick and glossy.
4. Loosen the creamy mixture with the kirsch, then fold in the egg whites.
5. Put the cherries in an ovenproof dish, then spoon over the mixture. Glaze under the grill until golden.
Prep:
10 min
Cook: 15 min
Cook: 15 min
Ingredients
500ml Milk1 vanilla pod
6 egg yolks
150g caster sugar
75g plain flour
8 egg whites
1 tbsp kirsch
1kg fresh Cherries, stones removed
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