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Recipe details
Petits-Suisses with Warm Berries
Creamy petits-suisses topped with warm berries and a light vanilla egg cream.
≈ 367 kcal/100 g · ≈ 661 kcal/serving
20 minEasyFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Egg yolk18 g
Heavy cream40 ml
Plain petits-suisses120 g
Mixed berries100 g
Granulated sugar20 g
Vanilla extract2 ml
Cookware and utensils
Small saucepan
Small mixing bowl
Whisk
Dessert glass
Directions
01
Whisk the egg yolk, cream, sugar, and vanilla in a small saucepan.
Products
Egg yolk — 18 g; Heavy cream — 40 ml; Granulated sugar — 20 g; Vanilla extract — 2 ml
Action
Whisk
Time
2 min
Temperature
Room temperature
02
Heat the mixture over low heat, whisking continuously, until it lightly coats the whisk
Products
Egg yolk — 18 g; Heavy cream — 40 ml; Granulated sugar — 20 g; Vanilla extract — 2 ml
Action
Heat
Time
3 min
Temperature
75–80°C / 167–176°F
03
do not boil
Products
Egg yolk — 18 g; Heavy cream — 40 ml; Granulated sugar — 20 g; Vanilla extract — 2 ml
Action
Heat
Time
3 min
Temperature
75–80°C / 167–176°F
04
Spoon the petits-suisses into a dessert glass.
Products
Plain petits-suisses — 120 g
Action
Spoon
Time
1 min
Temperature
Cool
05
Simmer the berries in the same saucepan until they release juice but retain their shape.
Products
Mixed berries — 100 g
Action
Simmer
Time
5 min
Temperature
Low heat
06
Spoon the warm berries and egg cream over the petits-suisses.
Products
Mixed berries — 100 g; Egg yolk — 18 g; Heavy cream — 40 ml
Action
Top
Time
2 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
