Summer red fruit berry gratin, a quick yet elegant French dessert with fresh berries topped with an elderflower cream and toasted under the grill for a couple of minutes.
Divide the mixed berries between 4 ovenproof dishes and spread them out in a single layer.
In a bowl, whisk together the yolks, sugar and vanilla until light and creamy (about 5 minutes). Continue to whisk, adding the cordial/syrup and the cream until well mixed.
Pour over the fruits and place under a hot grill for just 2 minutes until the cream is toasted but not burned. You could also use a blowtorch instead.
Serve immediately - or prepare a couple of hours in advance, chill then reheat in a warm oven at 140°C for about 5 minutes.
There are countless floral variations to this recipe: replace elderflower cordial/syrup with violet or rose syrup. Or replace the syrup with 25g more cream and infuse with lavender or lemon verbena.