Warm Black Cherry and Lemon Almond Cream Gratin
An original, comforting dessert: black cherries lightly spiced and topped with a silky lemon almond cream, baked until lightly golden on top and tender at the center. Served warm, it highlights the contrast between juicy fruit and a delicate topping.
Ingredients
- 500 g pitted black cherries (fresh or descongeladas)
- 70 g brown sugar (divided)
- 12 g cornstarch (for espesar the jugos of the fruta)
- 30 ml lemon juice (freshly squeezed)
- 2 g lemon zest (solo the parte amarilla)
- 1 g ground cinnamon (optional pero recomendable)
- 45 g unsalted butter, melted (more a poco for engrasar)
- 2 units eggs (tamaño large)
- 120 ml heavy cream (at room temperature)
- 90 g almond flour (fina)
- 5 ml vanilla extract
- 1 g fine salt
- 25 g sliced almonds (for terminar)
- 8 g powdered sugar (optional for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F. Lightly grease a medium baking dish or 6 individual ramekins with a little butter.
- 2
In a bowl, combine the pitted black cherries with 25 g (about 2 tbsp) of the brown sugar, the cornstarch, lemon juice, half of the lemon zest, and the ground cinnamon. Toss well until the fruit is evenly coated.
- 3
Transfer the cherry mixture to the greased baking dish and spread it into an even layer.
- 4
In another bowl, whisk the eggs with the 45 g (3 tbsp) melted butter, heavy cream, almond flour, remaining brown sugar, vanilla extract, fine salt, and the rest of the lemon zest until smooth.
- 5
Pour the almond cream over the cherries, letting a few pieces of fruit remain visible on top for a more rustic finish.
- 6
Scatter the sliced almonds evenly over the surface.
- 7
Bake for 22 to 25 minutes at 190 °C / 375 °F, until the top is lightly golden, the custard is set around the edges, and the center still has a slight wobble.
- 8
Remove from the oven and let it rest for 8 minutes so the juices settle and the cream finishes setting.
- 9
If desired, dust with powdered sugar just before serving. Serve warm.
Chef tips
If using frozen cherries, drain them well after thawing so the gratin does not become watery. You can also bake it in ramekins for a more elegant individual presentation.
Substitutions
You can replace the cherries with blueberries or raspberries. Almond flour can be swapped for ground hazelnuts, though the flavor will change. The heavy cream may be replaced with coconut cream, but the result will differ, and it will only be dairy-free if you also replace the butter with a plant-based alternative.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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