Place the fruit in a shallow gratin dish. Make the custard sauce: In a bowl whisk together 3/4 cups sugar and 4 egg yolks until thick. Pour the scalded milk into the egg mixture and stir to combine. Stir in the vanilla extract. Return the egg mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon until it coats the back of the spoon. Stir the gelatin into the custard. Strain. Leave to stand at room temperature, stirring occasionally. To make the meringue, melt the remaining sugar with 1 tablespoon water in a bowl over low heat. Beat the egg whites until stiff and slowly beat in the melted sugar. Preheat the broiler. Pour the custard over the fruit and spread the meringue over the custard. Sprinkle with 1 tablespoon of sugar. Place under the broiler until golden. Remove from the broiler and cool. Serve chilled.
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3/4 lb strawberries
3/4 lb raspberries
3/4 lb wild strawberries
2 cups + 1 tbsp sugar
4 eggs
1 cup milk
2 tsp vanilla extract
1 tbsp gelatin
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25
mn
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25
mn
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Substitute frozen fruit if you are unable to obtain fresh fruit. In the summer, this dish is great with strawberries.
