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1
First you'll make a pastry cream and then fold in both mascarpone and whipped cream.
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2
Scald the milk.
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3
* Whisk together the egg, egg yolk, flour, and sugar in a small bowl.
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4
Slowly pour the scalded milk into the egg mixture while whisking constantly.
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5
When all the milk has been incorporated, pour it back into the pan and return to the heat.
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6
Bring to a boil while stirring constantly.
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7
Cook for 2 minutes to cook out the raw flavor of the flour.
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8
Stir in the vanilla beans or vanilla extract.
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9
Pass through a sieve to remove any lumps and cover with plastic wrap pressed right down onto the surface of the pastry cream to prevent a skin from forming.
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10
Cool.
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11
In a large bowl, fold together the cooled pastry cream, mascarpone, and whipped cream.
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12
Preheat oven to 450F.
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13
Scatter the berries and diced mango over the bottom of a 9-by-11-inch baking dish with low sides.
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14
(Low sides in the pan allow for better browning, because the air current moves easily over the surface of the food.)
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15
Spoon the mascarpone chantilly evenly over the berries and mango.
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16
Place dish in the hot oven for about 10 minutes, and cook until the berries have popped open a bit and the surface of the gratin has browned.
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17
Serve warm from the oven.
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18
*To scald means to bring the milk just up to under a boil so you get a skin on top.
