Summer fruits gratin

Tom Kitchin: Chef

Ingredients: serves 1

150 ml water (warm)
100 g blueberries
300 ml red fruit coulis
2 egg yolks
2 tbsp white wine
100 g caster sugar

Method:

Warm the fruits in the red berry coulis and transfer to a baking dish.
Beat the egg yolks, white wine and sugar until thick and creamy.
Pour over warmed fruits and grill until golden brown.

To serve:

Serve with vanilla ice cream.

Recipe tips:

Try planning your fruit bowl around Scottish fruit in season, it tends to be fresher and tastier and often cheaper.