James Martin's mixed berry gratin recipe

• 50 g (1.8oz) Raspberries
• 50 g (1.8oz) Strawberries
• 50 g (1.8oz) Blackberries
• 50 g (1.8oz) Blueberries
• 50 g (1.8oz) Redcurrants
• 50 g (1.8oz) Blackcurrants
• 5 g (0.2oz) Fresh basil leaves
• 400 ml (14.1fl oz) Pomegranate juice
• 4 Egg yolks
• 30 g (1.1oz) Caster sugar
• 6 Basil leaves, finely shredded
• 100 ml (3.5fl oz) Pomegranate juice

1. First place the 400ml pomegranate juice into a pan and reduce over a high heat until you are left with around 70ml and a syrup is formed and cool and set to one side.
2. In a mixing bowl (heatproof) set over a pan of simmering water.
3. Whisk the yolks, sugar and pomegranate juice with a balloon whisk until pale.
4. The foam must be sufficiently thickened so that it won't break down on cooling.
5. Remove from heat and cool until tepid.
6. Arrange the fresh berries over the serving plates, mix in the finely shredded basil leaves into the sabayon then spoon over the berries, glaze either under the grill or with a blow torch.
7. Finish with a little more basil leaves and a drizzle of the syrup and if you want a scoop of vanilla ice cream.

raspberries, strawberries, blackberries, blueberries, blackcurrants, pomegranate juice, egg yolks, sugar, basil, pomegranate juice

Taken from www.lovefood.com/guide/recipes/12659/james-martins-mixed-berry-gratin-with-a-warm-pomegranate-and-basil-sabayon (may not work)