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Recipe for :

Creamy Summer Berry and Lemon Gratin

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley said:

"This recipe comes from 'Weir Cooking In the Wine Country'. It's worth the effort - delicious".


4 lemons
1 1/2 cups whole milk
5 egg yolks
1 tsp. cornstarch
1/3 cup sugar
2 Tblsp. flour
1/2 tsp. vanilla extract
1 Tblsp. lemon juice
1 Tblsp. unsalted butter at room temperature
1/2 cup mascarpone
4 cups mixed berries (blueberries, blackberries, raspberries, boysenberries)
2 Tblsp. confectioners' sugar


Peel the lemons with a vegetable peeler avoiding the white pith. Scald the milk in a saucepan over medium heat. Add the lemon peel and remove from the heat. Let sit for 1 hour. After 1 hour, strain the milk to remove the lemon peel and discard the peel.

In a bowl, beat the egg yolks until light and fluffy. In another bowl, combine the cornstarch, sugar and flour. Add this mixture to the egg yolks and beat until light and fluffy, about 1 minute.

Scald the milk a second time and add the warm milk slowly to the eggs, whisking constantly. Place the mixture back in the saucepan and over low heat, stirring, cook until the mixture thickens and bubbles around the edges. Remove form the hat and whisk int he vanilla, lemon juice and butter. Fold in the mascarpone until well mixed.

Preheat the broiler.

Divide the custard mixture among 6 or 8 individual grant or tartlet dishes, 5 inches in diameter. Press the berries into the custard mixture. Sift the confectioners' sugar over the top. Broil until the tops are golden brown 1 - 2 minutes. Serve hot or at room temperature.

Note: It can also be made with peaches or nectarines, and in the winter, with blood or navel orange sections.

Serves 6 - 8

Shirley Cline