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

Name: Gratin de mûres sauvages,cédrat et poudre de noisettes.
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 portions
Ingredients: 400 g de mûres sauvages équeutées et juste passées a l'eau fraîche25 cl crème liquide (30%)85 g de sucre semoule3jaunes d'oeuf60 g de confiture de cédrat du Cap Corse*85 g de poudre de noisettessucre glace

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Desserts

Prep 30 min

Cook 20 min

Total 50 min

Servings 6 serv.

For a nice dish for 4 to 6 people

Ingredients for 6 servings

400 g of wild blackberries stemmed and just rinsed in fresh water
25 cl liquid cream (30%)
85 g of caster sugar
3 egg yolks
60 g of Cape Corsican citron jam*
85 g of hazelnut powder
icing sugar

Step-by-step directions

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.
Lescedratsducapcorse.com

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