Recipe: Gratin of wild blackberries, citron and hazelnut powder.

1 Preheat the oven to 180°(th6)

2 In a bowl pour the egg yolks then stirring add the sugar beat then following the hazelnut powder and the liquid cream.

3 In large round porcelain edged dish spread your blackberries then with a small spoon between each, add a little citron jam.

4 Then slowly pour with a ladle your mixture and place it in the middle of the oven for 20 minutes of cooking, then remove your gratin and sprinkle it with icing sugar.
*As usual I thank Xavier Calizi for sending his excellent Cape Corsican citron jam.
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