lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon & Almond Slices
Ingredients:
- 175 coconut oil
- 2 maple syrup
- 3 cashews
- 1 coconut cream
- 125 lemons
- 250 lemons
- 5 arrowroot
- 4 honey
- 2
- 1
Instructions:
1. Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
2. Preheat the oven to 170C/340°F.
3. Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
4. Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).
5. Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
6. Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
7. Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
8. Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
9. Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.
Title: Speedy Triple-Berry Shortcake
Ingredients:
- 2 blackberries
- 2 strawberries
- 2 raspberries
- 3 maple syrup
- 1 vanilla extract
- 4
Instructions:
1. In large bowl, combine blackberries, strawberries, raspberries, maple syrup and vanilla extract.
2. Let stand at room temperature 20 minutes.
3. Serve over slices of cake.
Title: Sour Cream Lemon Cake
Ingredients:
- 1 milk
- 1 eggs
- 3 sour cream
- 1/3 butter
- 1 lemon juice
- 1/4 powdered sugar
- 2
Instructions:
1. Preheat oven to 325.
2. Mix the ingredients for the cake and pour into a greased 9 x 13 cake pan.
3. Bake until golden brown and knife inserted in center of cake comes out clean.
4. Poke holes into top of cake and pour lemon glaze over the cake slowly so that it has time to soak inches.
Title: Precious Tiny Chocolate Cake
Ingredients:
- 1 eggs
- 3 water
- 1/4 - 1/3 Cool Whip
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 9x13 in Cake pan with non-stick cooking spray.
3. Prepare cake mix per direction on box.
4. Stir in 3/4 bag of mini baking chips.
5. Pour into prepared pan.
6. Bake according to directions on box.
7. Cook cake in pan COMPELETLY.
8. Frost cake with Cool Whip.
9. Sprinkle with remaining mini baking chips.
10. Cut and ENJOY!
11. Cover and Refrigerate any remaining cake.
Title: Scandinavian Almond Puff
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 2 water
- 1 water
- 1/2 butter
- 1 all-purpose flour
- 1 eggs
- 3 powdered sugar
- 1 butter
- 1 milk
- 1/2
- 1 -2
- 1/4
Instructions:
1. Heat oven to 350°F Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 2 tablespoons water with fork until flour mixture is just moistened. Shape dough into a ball. Pat dough into 10-inch circle on ungreased baking sheet. Set aside.
2. Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil and butter is melted (6 to 8 minutes). Remove from heat; stir in 1 cup flour and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.
3. Add 1 egg at a time, beating with wire whisk or wooden spoon after each addition until smooth and glossy.
4. Spread egg mixture over pastry circle. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool completely. (Topping rises during baking and shrinks during cooling, forming custard-like layer.).
5. Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon almond extract in small bowl until well mixed. Add enough milk for desired glazing consistency.
6. Drizzle glaze over puff; sprinkle with almonds.
7. Recipe Tip
8. Wrap coffee cake puff in plastic food wrap or aluminum foil; refrigerate up to 2 days.
9. VARIATIONS:
10. Lemon Pecan Puff: Omit almond extract in topping. Substitute 2 tablespoons fresh lemon juice and 2 teaspoons freshly grated lemon peel. Omit almond extract and milk in glaze. Substitute 2 tablespoons fresh lemon juice. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans.
11. Maple Pecan Puff: Omit almond extract in topping. Substitute 1 teaspoon maple extract. Omit almond extract in glaze. Substitute 1 teaspoon maple extract. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans.
Title: Christmas Pudding Sauce
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 white sugar
- 3 cornstarch
- 1 water
- 1/4 butter
- 2 lemon juice
Instructions:
1. Mix both sugars and cornstarch in saucepan.
2. Add water and stir.
3. Add butter and lemon juice.
4. Heat and stir until it boils and thickens.
Title: Caramel Creams Cookies
Ingredients:
- 1 butter
- 2/3 brown sugar
- 2 vanilla
- 1/2 flour
- 2 1/2 pecans
- 1/3 salt
- 1/4 butter
- 2 butter
- 1 1/2 confectioners' sugar
- 1 1/2 vanilla
- 1/2
- 2 -3
Instructions:
1. Cookie: Cream butter and sugar.
2. Add egg yolks and vanilla.
3. Stir in flour and salt, then pecans.
4. After mixing ingredients shape into two 10- inch rolls and refrigerate for 2 hours
5. Unwrap and cut into 1/4-inch slices.
6. Bake at 350° for 11-13 minutes or until golden brown.
7. Cool, then frost one side of a cookie and sandwich it with another.
8. Filling: Cream butter and sugar.
9. Add vanilla, then cream to reach nice spreading consistency.
10. Yield is approximate.
Title: Chocolate Hazelnut Thumbprint Cookies
Ingredients:
- 1 butter
- 1/3 sugar
- 1 vanilla
- 2 flour
- 1 ground hazelnuts
- 1/2 baking powder
- 1/4 salt
- 4 bittersweet chocolate
- 1/2 sour cream
Instructions:
1. Preheat oven to 325°F.
2. Using an electric mixer, beat butter with sugar until light and fluffy.
3. Beat in vanilla.
4. In a separate bowl, combine flour, hazelnuts, baking powder and salt.
5. Using a wooden spoon, gradually stir dry ingredients into butter mixture.
6. Roll tablespoonfuls of dough into balls. Place about 2in apart on parchment paper lined cookie sheets.
7. With thumb, indent the center of each ball.
8. Refrigerate for 15 minutes.
9. Bake in center of oven for 20-25 minutes or until set and golden on the underside.
10. Cool on pan on rack for 10 minutes.
11. Move to rack to cool completely.
12. Filling:.
13. Stir together chocolate and sour cream.
14. Pipe or spoon into cooled cookie's indentations.
Title: Chapel Hill Cold Lemon Soufflé
Ingredients:
- 3 eggs
- 1 sugar
- 2 lemons
- 1 1/2 gelatin
- 1 water
- 1/4 lemon slice
Instructions:
1. Beat the egg yolks with the sugar until they are thick and light yellow. Beat in the lemon juice and grated rind.
2. Beat the egg whites until stiff. Whip the cream. Soften the gelatin in the cold water.
3. Simmer the softened gelatin until it dissolves, let it cool somewhat, then fold it into the lemon and sugar mixture. Fold in the egg whites, then the whipped cream.
4. Pour the mixture into a 2 quart soufflé dish and chill for 3-4 hours, or longer in the refrigerator. When serving garnish with lemon slices.
Title: Kourapiedes (Greek Biscuits)
Ingredients:
- 250 butter
- 2 icing sugar
- 300 icing sugar
- 1 vanilla extract
- 1 brandy
- 1 plain flour
- 300 baking powder
- 1
Instructions:
1. Pre-heat the oven to 180c and line a baking tray with baking paper.
2. Beat the butter for 8-10mins until very pale and thick.
3. Add the 2 tbsp icing sugar and beat well again.
4. Add the egg yolk and vanilla and whisk until incorporated, then mix in the brandy.
5. Sift in the flour and baking powder and mix until you have a thick dough (it will be difficult to mix with an electric mixer at this stage).
6. Place the mixtuer in plastic wrap and refridgerate for 30 minutes.
7. Form the dough into small balls (about the size of cherry tomatoes) and put them on a baking tray, leaving a reasonable (but not excessive) amount of room between each ball.
8. Bake for approximately 20 mins or until they are lightly golden.
9. Remove from oven and leave to cool for 10-15 minutes.
10. Meanwhile, line another tray with baking paper and sprinkle with half of the icing sugar.
11. Place the slightly cooled biscuits in a single layer on top of the icing sugar and sprinkle the remaining icing sugar on top.
12. Store in an airtight container.
Title: Chocolate Crunch Squares
Ingredients:
- 1 butter
- 3 margarine
- 1/2 miniature marshmallows
- 4 peanut butter
- 4
Instructions:
1. Spray bottom and sides of 8-inch square pan with cooking spray.
2. Place butter and marshmallows in large microwavable bowl; microwave on high 45 seconds.
3. Stir with rubber scraper; microwave additional 30 seconds or until marshmallows are melted.
4. Measure 1/2 cup peanut butter. Remove 2 tablespoons peanut butter and set aside.
5. Stir remaining peanut butter into marshmallow mixture.
6. Immediately add cereal; stir until well-coated.
7. With wet hands, press cereal into pan.
8. Place chocolate squares in small microwavable bowl with remaining peanut butter.
9. Microwave on high 30 to 45 seconds, or until chocolate is completely melted and mixture is smooth when stirred.
10. Pour chocolate mixture over cereal treats, spread with rubber scraper to cover.
11. Refrogerate 15 minutes until frosting is set. Cut into 16 squares.
Title: White Texas Sheet Cake...as Opposed to Chocolate
Ingredients:
- 1 water
- 1 margarine
- 2 flour
- 2 sugar
- 1/2 salt
- 1/2 eggs
- 2 sour cream
- 1/2 baking soda
- 1 orange, zest of
- 1 margarine
- 1/2 milk
- 3 confectioners' sugar
- 1/2 milk
- 3 1/2
- 6
Instructions:
1. Bring margarine and water to boil.
2. Remove from heat.
3. Add, while warm, flour, sugar and salt.
4. Break in eggs.
5. Add sour cream and baking soda.
6. Add orange or lemon rind and extract.
7. Pour into greased 10X15 pan.
8. Bake at 375 for 22 minutes.
9. Icing: Boil margarine and milk.
10. Stir in powdered sugar.
11. Add extract.
12. Beat well and spread on warm cake.
Title: Orange Yogurt Mousse With Pistachios
Ingredients:
- 1 navel orange
- 1 1/2 heavy cream
- 3/4 sugar
- 1/8 salt
- 1 unflavored gelatin
- 32 plain low-fat yogurt
- 1/4
Instructions:
1. In a saucepan, combine orange zest, 1/2 cup cream, sugar and salt over medium heat.
2. Bring to a simmer, stirring occasionally, until sugar has dissolved, about 5 minutes.
3. Remove from heat, cover and let steep 20 minutes.
4. Pour orange juice into medium bowl, sprinkle with gelatin and let soften, about 5 minutes.
5. Bring cream and sugar mixture to simmer again and then pour through a fine-mesh sieve onto gelatin, pressing on zest to extract flavor.
6. Discard zest.
7. Whisk until gelatin has dissolved, about 1 minute.
8. Gradually whisk in yogurt.
9. Cover and refrigerate 30 minutes.
10. In a medium bowl, beat remain 1 cup cream with electric mixer until soft peaks form.
11. Fold gently into yogurt mixture.
12. Divide into six glasses or bowls and chill for at least 6 hours or overnight.
13. Sprinkle with pistachios and extra orange zest before serving.
Title: Grilled Peaches With Fresh Raspberry Sauce
Ingredients:
- 2 1/4 fresh raspberries
- 3 water
- 3 sugar
- 1 fresh lemon juice
- 3 unsalted butter
- 1 1/2 dark brown sugar
- 6
Instructions:
1. Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth.
2. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer.
3. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended.
4. (Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate).
5. Prepare barbecue (medium heat).
6. Melt butter with brown sugar in heavy small skillet over medium heat.
7. Remove skillet from heat.
8. Brush peach halves all over with melted butter mixture.
9. Grill until tender, about 8 minutes, turning occasionally.
10. Serve with sauce.
Title: Peanut Butter Filled Fudge Cupcakes
Ingredients:
- 1 unbleached flour
- 1 brown sugar
- 1/3 cocoa powder
- 3/4 baking soda
- 1/4 salt
- 1/4 light margarine
- 1/3 nonfat milk
- 2 fat free cream cheese
- 4 honey
- 1/4 nonfat milk
- 1 pure vanilla extract
- 1
- 2
Instructions:
1. Preheat oven to 375.
2. Prepare 12 muffin cups with cooking spray and flour; set aside.
3. In a mixing bowl, combine flour, brown sugar, cocoa powder, baking soda, and salt.
4. In another mixing bowl, combine margarine, 1/3 cup milk, and egg whites.
5. Mix dry ingredients with wet ingredients just until moistened; set aside.
6. In another mixing bowl, combine cream cheese, peanut butter, honey, remaining milk, and vanilla extract.
7. Place 2 tablespoons batter into prepared cups.
8. Spoon rounded teaspoon of cream cheese mixture into center of each.
9. Fill cups half full with remaining batter, one tablespoon each.
10. Bake for 20 minutes.
Title: Lemon, Berry, and Lavender Tart
Ingredients:
- 1 1/2 flour
- 1/2 salt
- 1 sugar
- 1/2 unsalted butter
- 1 eggs
- 5 sugar
- 1 fresh lemon juice
- 2 unsalted butter
- 1/2 raspberries
- 1/4 blackberries
- 1 1/2
Instructions:
1. Preheat oven to 400*.
2. For the crust: whisk together the flour, salt, and 1 t.
3. sugar.
4. Cut in 1/2 cup butter until mixture resembles coarse crumbs.
5. Pat into a tart pan (preferably one with a removable base), line with wax paper and fill with baking weights (or raw rice or beans) and bake 10 minutes.
6. For the filling: Whisk eggs, 1 cup sugar, and lavender together.
7. Add lemon juice and melted butter and mix well.
8. Place cleaned berries in tart shell and pour filling over berries* and bake for 20 minutes or until golden.
9. *If you have more custard then your tart can hold- pour in as much as you can then strain the lavender out of what's left over.
10. Add lavender to tart.
11. You want to make sure all that lavender goodness makes it into the dessert.
Title: Honey Almond Biscotti
Ingredients:
- 2 flour
- 3/4 sugar
- 3/4 baking powder
- 3/4 baking soda
- 1/2 cinnamon
- 1/2 salt
- 1/4 honey
- 3/4 water
- 1/3 vanilla
- 1/3
- 1/2
Instructions:
1. Preheat oven to 350°F and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment.
2. Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.
3. Combine the dry ingredients (including the ground and the whole almonds) and stir for a minute or so to combine.
4. Add honey-water and stir until all the ingredients are incorporated into a thick dough.
5. Divide the dough in half and form or roll into 2 logs about 12 inches long (they'll spread out as they bake so place well apart from each other in the pan)--Tip: Lightly moisten your fingers with water to prevent the dough from sticking to them. It's easier to shape the logs.
6. Bake at 350°F for about 30 minutes; they should be well risen, firm, and a dark golden color. It is important that the logs bake a half hour or very close to it.
7. After cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife.
8. Place the biscotti on their sides and bake about 15 minutes at 300°F until lightly colored and dry.
9. If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.
10. Allow to cool in the pan and store in a tin or tightly closed container.
11. (Note: I usually buy raw almonds and roast them myself in a 300°F oven for 15-20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).
Title: Flan (Japanese or Asian Style)
Ingredients:
- 1 3/4 milk
- 5 sugar
- 3 eggs
- 1 vanilla
- 3 sugar
- 1 water
Instructions:
1. Put milk on low heat and then add sugar. Stir well and when the sugar melts, stop the heat and cool for a minute. Make sure you don't let the milk boil.
2. Break the eggs in a bowl and stir well.
3. Slowly pour the milk from step 1 into the bowl from step 2. Add some vanilla.
4. Pour the mix from step 3 through a strainer. This makes the flan smoother.
5. Make the caramel sauce in a pot and stir quickly over high heat. When it becomes brown remove from heat and divide it evenly into the four cups.
6. Pour mix from step 4 into the cups over the caramel sauce.
7. Fill a pot with water an put a steamer above it. When the water starts steaming stop the heat and put the cups in the steamer. Don't burn yourself! After 2-3 minutes on high heat lowere the hat and steam for another 13-15 minutes. When you put it on low heat move the lid a bit so some of the steam will escape. The point is to maintain it on low heat. And put a towel under the lid so your flan doesn't get wet!
8. Poke a hole in the flan with a tooth pick if juice doesn't come out it's done!
9. Top it whipped or fruit or both for the teacup people and for the plastic cup people tilt it upside down and slide it on a plate brown side up. Trust me it'll be GOOD!
Title: Gingerbread Bears
Ingredients:
- 125 unsalted butter
- 100 molasses
- 4 golden syrup
- 325 plain flour
- 1 bicarbonate of soda
- 3 ground ginger
- 1 cinnamon
- 1 allspice
- 1 vanilla essence
Instructions:
1. Preheat the oven to 170 Celsius.
2. Melt the sugar, butter and golden syrup in a saucepan.
3. Sieve all the dry ingredients together, then add your vanilla essence.
4. Slowly add the melted sugar, butter and syrup, then stir with a wooden spoon.
5. Knead the mix for 3-4 minutes.
6. Roll out the dough to about 5-7mm thickness, then use your choice of cutter to cut 'em out.
7. Place them in the oven on baking trays lined with greaseproof paper for 10-12 minutes until golden brown.
8. Remove from the oven and allow to cool.
9. Ice to your taste! :).
Title: Sweet Potato Souffle
Ingredients:
- 2 sweet potatoes
- 1 butter
- 1/2 sugar
- 2 eggs
- 1 milk
- 1/4 nutmeg
- 1/2 cinnamon
- 1/2 brown sugar
- 3/4 pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Melt one stick of butter and combine with sweet potatoes, regular sugar, eggs, milk, nutmeg and cinnamon.
3. Beat the mixture for 2 minutes.
4. Pour into greased 1 1/2 quart, glass baking dish.
5. Bake for 1 hour and 15 minutes.
6. For topping, melt other stick of butter and combine with brown sugar, corn flakes and pecans.
7. Pour over the sweet potato mixture and bake an additional 15 minutes.
8. Enjoy!
Title: Chocolate and Banana Souffle
Ingredients:
- 1/2 all-purpose flour
- 2/3 2% low-fat milk
- 3 dark chocolate
- 1/4 sugar
- 1 butter
- 3 margarine
- 1 banana
- 4 confectioners' sugar
Instructions:
1. Blend the flour with a little milk in a bowl. Place remaining milk, chocolate and sugar in a pan and heat slowly until chocolate has melted.
2. Pour onto the flour and stir to blend. Return to the saucepan. Add the fat and heat until thickened, stirring continuously.
3. Stir in the egg yolks and leave for 10 minutes to cool.
4. Peel and mash the banana and fold into mixture. and then beat the egg whites and fold in gently. Pour into a lightly greased 1-quart souffle dish.
5. Bake in a preheated oven at 400°F for 30 minutes until well risen and firm.
6. Dust with confectioners' sugar and serve immediately.
Title: Coconut Pecan Cake
Ingredients:
- 1 eggs
- 4 water
- 1/2 pecans
- 1
Instructions:
1. .Combine all ingredients adding eggs 1 at a time.
2. Stir in pecans.
3. Bake 1 hour at 350 in a greased and floured bundt pan.
4. Cool until cake is pulling away from pan sides before removing.
Title: Best Apple Cake Ever
Ingredients:
- 4 golden delicious apples
- 5 granulated sugar
- 2 1/2 granulated sugar
- 2 ground cinnamon
- 4 eggs
- 1 orange zest
- 1/4 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 3 salt
- 3 1/2 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Grease and flour a 12-cup bundt pan.
3. Mix the apples, 5 tablespoons sugar and ground cinnamon in a large bowl.
4. Combine 2 1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel and vanilla extract in another large bowl; whisk to blend.
5. Stir flour, baking powder and salt into egg mixture.
6. Spoon 1 1/2 cups batter into prepared bundt pan.
7. Top with half of apple mixture.
8. Cover with 1 1/2 cups batter.
9. Top with remaining apples, then with remaining batter.
10. Bake cake in preheated oven until top is golden brown and tester inserted near center comes out with moist crumbs attached, about 1 hour 30 minutes.
11. Cool cake in pan on wire rack for 15 minutes.
12. Run knife around sides of pan and center tube to loosen.
13. Turn cake out onto rack.
14. Cool for 1 hour.
15. Dust cake with confectioners' sugar.
16. Serve slightly warm or at room temperature with a scoop of vanilla ice cream, non-dairy whipped topping or whipped cream.
17. Store any leftover cake covered at room temperature.
Title: Pleasant Peanut Butter Cookies
Ingredients:
- 3/4 peanut butter
- 1 sweetened condensed milk
- 1 vanilla
- 1 1/3 flour
- 1/2 baking powder
- 1/2 salt
- 1/3 butter
- granulated sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Melt peanut butter in microwave (about 30 seconds).
3. Stir together in small dish with milk and vanilla.
4. Meanwhile in large bowl combine dry ingredients and cut in soften butter. Use electric mixer or pastry cutter. Blend until 'doughy' and most lumps are gone.
5. Add peanut butter mixture to large bowl, blend until well-combined. May still be a little lumpy!
6. Roll dough into 1 1/4 inch balls. Roll balls in sugar and place on ungreased cookie sheet. Flatten by pressing lightly with spatula.
7. Bake in oven 8-10 minutes or until light brown.
8. Let cool 5 minutes -- Devour!
Title: Blow-Your-Mind, Amazing Chocolate Cherry Pudding - Raw
Ingredients:
- 2 dates
- 1/2 olive oil
- 1/4 frozen cherries
- 1 water
Instructions:
1. Add to vitamix and blend until smooth. Be patient, dates are tough. Try not to let the blender run because it can heat up the mixture inside and then it isn't RAW anymore : >.
2. Chill until ready to serve.
Title: Berry and Marshmallow Gratin
Ingredients:
- 600 berries
- 2 marshmallows
- 2 vanilla ice cream
- 150
Instructions:
1. Put the berries and the raspberry liqueur in a bowl.
2. stir them gently to coat the berries and transfer them to a 1.5 litre ceramic ovenproof dish.
3. Top the berries with the marshmallows, making sure they are evenly distributed over the surface.
4. Preheat a covered or kettle barbecue to medium-high indirect heat and put the dish in the middle of the barbecue.
5. Cook for 8-10 minutes or until the berries are bubling and the marshmallow has puffed up and is starting to melt.
6. Serve the gratin immediately with a big scoop of icecream.
7. Take care not to burn your mouth on the berries as they will be very hot.