Blueberry gratin

Blueberry gratin

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My Organic Alnatura Recipes
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Serving(s)
4

Source: Alnatura, photographer: Carsten Eichner Photography

Ingredients:

150
g Alnatura spelt rusks
300
g fresh blueberries (or other berries)
100
g acacia honey
3
eggs
100
g cream
50
ml Alnatura long-life low-fat alpine milk, 1.5%
2
packets of Alnatura Bourbon vanilla sugar
200
g sour cream
0,50
tsp Alnatura Ceylon cinnamon

Break half the rusks into pieces and put them in a medium-sized greased dish.

Spread over 250 g blueberries.

Separate the eggs. Beat the egg whites until stiff. Mix the yolks with the cream, milk, vanilla sugar and 80 g honey.

Fold in the whisked egg whites.

Pour half the mixture over the rusks.

Spread the remaining rusks over the top, then cover with the rest of the egg and cream mixture.

Bake the gratin for 15 minutes on the lower shelf of a preheated oven at 160 °C.

Stir the cinnamon and the rest of the acacia honey into the sour cream.

Spread the mixture over the gratin.

Decorate with the rest of the berries and bake for a further 5 minutes. Serve warm.

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