James Martin's mixed berry gratin recipe – a delicious recipe with Raspberries, Strawberries, Blackberries, Blueberries, Blackcurrants, Pomegranate juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
First place the 400ml pomegranate juice into a pan and reduce over a high heat until you are left with around 70ml and a syrup is formed and cool and set to one side.
2
In a mixing bowl (heatproof) set over a pan of simmering water.
3
Whisk the yolks, sugar and pomegranate juice with a balloon whisk until pale.
4
The foam must be sufficiently thickened so that it won't break down on cooling.
5
Remove from heat and cool until tepid.
6
Arrange the fresh berries over the serving plates, mix in the finely shredded basil leaves into the sabayon then spoon over the berries, glaze either under the grill or with a blow torch.
7
Finish with a little more basil leaves and a drizzle of the syrup and if you want a scoop of vanilla ice cream.
216
kcal
Calories
12
g
Fat
16
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 50 g (1.8oz) Raspberries, 50 g (1.8oz) Strawberries, 50 g (1.8oz) Blackberries, 50 g (1.8oz) Blueberries, and more.
Yes, James Martin's mixed berry gratin recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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