Picota Cherry gratin recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 225 calories / serving
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Heat the milk and vanilla pod in a pan until nearly boiling, then leave to infuse for 10-15 mins. Whisk together the egg yolks with 2 tbsp sugar until pale and light, then whisk in the flour to make a smooth paste.

Whisk the egg whites until trebled in size and stiff peaks form. Add the remaining sugar, a little at a time, whisking well in between, until the mixture is thick and glossy.

Stir the lemon juice into the custard mix. Add a third of the meringue to the custard, stir well to incorporate, then carefully stir through the remaining meringue.

Scatter the cherries into a large, shallow heatproof dish. Put under a medium grill for 3-5 mins to soften slightly. Spoon over the custard mix. Return to the grill for 5-10 mins until the topping is golden brown.

See more Picota cherry recipes.

Some products in this recipe are seasonal and so may not be available to buy online all year. 

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  • Ingredients

  • 200ml milk
  • 1 vanilla pod, split lengthways
  • 2 eggs, separated
  • 4tbsp sugar
  • 1tbsp plain flour
  • squeeze lemon juice
  • 500g Picota cherries, halved and stoned
  • Energy 955kj 225kcal 11%
  • Fat 5g 7%
  • Saturates 2g 10%
  • Sugars 38g 42%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 41.5g Protein 6.4g Fibre 1.7g


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