Ingredients

Servings 4

• 7 oz strawberries
• 7 oz cherries
• 7 oz raspberries
• 7 oz blueberries
• 1 papaya
• 7 oz sugar
• 2 cups milk
• 2 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 egg yolk
• 1 lemon
• 1 pinch vanilla powder (or vanilla extract)
• ½ cup Brandy
• cinnamon powder

Preparation

18 minutes preparation + 10 minutes cooking

Melt the butter in a small pan over moderate heat. Wait until it has melted but has not begun to fry, and then, well away from the heat, toss in the flour. Stir rapidly until a homogeneous batter has formed; dilute it with the milk, mixing carefully, then blend in the yolk worked to a cream with half of the sugar, the vanillin and the finely grated rind of half a lemon. Put the receptacle back on the heat and bring the liquid to the boil over moderate heat, stirring carefully. When the preparation has thickened, after coming to the boil, divide it between four dessert bowls and put into the fridge to chill it. Wash the fruit and drain it dry. Dice it and roll across a sheet of food-grade paper, cpvered in the rest of the sugar with a touch of cinnamon. Distribute these pieces of fruit covered in sugar in dessert bowls, spreading on top a layer of cream; splash with brandy and set light to it. Bring the still flaming dessert bowls to the table and serve the minute they go out.