Warm Gratin with Blueberries and Orange Sauce
Baking and Desserts • European
Description
Warm gratin with blueberries and orange sauce
Ingredients
- Lemon 2 pieces
- Sour Cream 5 oz
- Sugar 5 oz
- Chicken Egg 5 pieces
- Starch film 0 oz
- Gelatin 0 oz
- Oranges 1 piece
- Butter 0 oz
- Blackberry 5 oz
Step-by-Step Guide
Step 1
Separate the egg whites from the yolks. Mix the yolks with 40 grams of sugar and cornstarch, and whisk well.
Step 2
Squeeze the juice of two lemons — it’s best to do this through a sieve to avoid any pulp or seeds. Place the juice in a saucepan over heat and warm it until it reaches a boil. Whisk it together with sour cream, then return it to the heat and stir continuously until smooth. Once the mixture starts to boil, remove it from the heat and dissolve the gelatin in it. Once dissolved, pour it into the sugar-starch mixture, whisk it, then transfer it back to the saucepan and heat until it boils again. Cook it like a custard: that is, over low heat, whisking constantly for about four minutes, until it thickens to a puree-like consistency.
Step 3
In a saucepan, add 50 grams of sugar, a teaspoon of water, and cook until a thick, bubbling syrup forms.
Step 4
Whip the egg whites with a mixer until stiff peaks form. It's best if the egg whites are whipped and the syrup is ready at the same time, so that you can gradually pour the syrup into the egg whites while continuing to whip. Keep whipping for another five minutes.
Step 5
Now mix the cream with the whipped egg whites until smooth. Line a baking dish with parchment paper, place a culinary ring with a diameter of 12–15 cm on top, fill it with the prepared mixture, and place it in the freezer for about an hour.
Step 6
Place the juice of half an orange in a saucepan over heat. Add 50 grams of sugar to the juice, dissolve it, and cook the juice until it turns into a syrup. Then, swirling the saucepan, incorporate the butter into the mixture.
Step 7
Spread the blueberries on a small plate, drizzle them with hot orange oil, and top with cold cream. Use a culinary torch to lightly scorch the surface, creating brown streaks that resemble tree bark.
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