Cherry gratin
For the gourmets
You will need: (for 4 people)
- 500g of cherries
- 2 teaspoons icing sugar
- 4 tablespoons Tonka bean balsamic
- 2 tablespoons lemon juice
- 2 eggs
- 20g honey
- 40g white sugar
- 20cl of liquid cream
- Pit the cherries, leaving them whole. In a bowl, mix them with 20g of sugar and the lemon juice. Leave to marinate at room temperature for 1 hour.
- Preheat the oven to 180°C.
- Break the eggs into a bowl, beat lightly and add the remaining sugar and honey and mix.
- Add the Tonka bean balsamic, then the cream and mix each time.
- In individual ramekins, divide the cherries with their juice, then add the second egg mixture on top.
- Bake for 20 minutes until the filling is set.
- 5 minutes before the end of the cooking time, increase the temperature to 210°C, sprinkle a teaspoon of icing sugar on each ramekin, and leave to brown for the last 5 minutes.
- Serve warm or cold.
Tip: This recipe can also be created with apricot balsamic or raspberry balsamic.
