Gratin of Fresh Berries Recipe

Before the fresh berries are finished for the season, here's an unusual recipe for Gratin of Fresh Berries, adapted by the Egg Farmers of Ontario from the First Place “Real in the Kitchen” recipe by Sarah Hess of Liaison College in Kingston. Other great recipes, including a Strawberry Dessert Omelette and a guacomole variation wittily titled Green Eggs and Naan, are to be found in the Prize-winning Recipes brochure.

By the way, the Egg Farmers of Ontario site has a searchable egg recipes section, including a great feature called "What's in Your Fridge?" where you can type in three ingredients that you have on hand, and they'll suggest recipes you can make from them.

Gratin of Fresh Berries
Prep time: 10 minutes. Cook time: 10 minutes. Servings: 4

• 1½ cups (375 mL) mixed fresh berries (strawberries, blueberries, blackberries, raspberries)
• 4 eggs, separated
• ½ cup (125 mL) plus 1 tbsp (125 mL) sugar
• ¼ cup (60 mL) sweet white wine
• ½ tsp (2 mL) finely grated lemon peel

1. Divide berries between four 1¼ cup (10 oz) ramekins or custard cups.
2. Whisk egg yolks, ½ cup (125 mL) sugar and wine in the top of a double boiler or stainless steel bowl. Cook over boiling water, whisking continuously until foamy and thickened and mixture falls in ribbons from whisk, about 5 minutes. Remove from heat; let cool to room temperature.
3. Beat egg whites in a medium bowl with an electric mixer until stiff peaks form. Add remaining 1 tbsp (15 mL) sugar and lemon peel; whisk until combined. Fold 1/3 of egg white mixture into the cooled egg yolk mixture. Gradually fold in remaining egg white mixture. Spoon evenly over berries.
4. Place ramekins on a baking sheet; broil until lightly browned, about 2 minutes.Serve immediately or chill and serve the same day.

Wine pairing suggestion: Ice wine or Gewürztraminer (sweet)