Exotic Fruit Gratin

Total time: 40m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 203 Kcal


  • 1 egg white
  • 1 tbsp. lemon juice
  • 1.5 tbsp. sugar
  • 1 tbsp. rum
  • 0.25 pineapple, peeled, stem removed, cut into 5-mm-thick slices (yields approx. 170 g)
  • 1 mango, cut into 5-mm-thick slices
  • 1 pinch salt
  • 1 egg yolk
  • 75 g crème fraîche
  • 1 passion fruit, cut in half, pulp scooped out
  • icing sugar to dust


  • Bring the lemon juice, sugar and rum to the boil in a wide-bottomed pan, reduce the heat. Add the pineapple and gently simmer for approx. 2 mins. Set aside the pan. Stir in the mango and leave to steep for approx. 5 mins.
  • Beat the egg white with salt until stiff. Add the sugar and continue beating until the egg white turns glossy.
  • Using a whisk attachment on a hand mixer, beat the egg yolk, sugar and crème fraîche for approx. 3 mins. until light and frothy. Using a rubber spatula, stir in the passion fruit flesh and 1/3 of the beaten egg white. Carefully fold in the remainder of the egg white. Divide the mixture into the moulds and top with the fruits.
  • Gratinate for approx. 15 mins. in the top half of an oven preheated to 200°C. Remove the gratins, allow to cool a little then dust with icing sugar. Serve slightly warm.

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