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This is the perfect dessert for guests. This light and fruity pudding is always well received, even after a decadent meal. Not only does it look pretty, but it can be prepared in advance and is very quick and easy to make, leaving plenty of time for the starter and main course. The fruit can be changed depending on the season. In spring, this gratin tastes amazing with strawberries. But even a fruit mix lends itself well to a gratin.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
4 ramekins (each approx. 10 cm in diameter), greased
How it's done
Cover the base of the ramekins with the pears. Beat the egg yolks and sugar until light and fluffy. Stir in the mascarpone and vanilla. Beat the egg whites until stiff, fold in carefully. Pour the custard over the pears.
2-3 mins. in the centre of an oven preheated to 240 °C (top heat).
Dust with icing sugar and serve immediately.
|Tip:||The gratin can be prepared a few hours in advance and kept in the fridge until it's ready to go in the oven.|
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