Grease an ovenproof dish with a little butter. Coarsely crumble the biscuits and sprinkle half the amount on the bottom of the gratin dish. Drizzle the crumbs with a little liquid butter.
Separate the pear from the skin, quarter it, stone it and chop it into not too small cubes. Sprinkle them on the spot with a little bit of juice of a lemon.
Pluck the grapes from the stems, rinse them and let them drain properly. Then cut them in half and pit them with a sharp kitchen knife.
Mix the grapes with the rest of the biscuits, put them in a gratin dish and drizzle with the remaining liquid butter.
Preheat the oven to 200° Celsius.
Separate the eggs. Beat the egg whites until very stiff, mix the egg yolks with the creme
fraiche and the essences, add the sugar and finally fold in the snow.
fold in the snow.
Pour this quantity over the sponge-fruit mixture and bake the whole in the oven for fifteen to twenty minutes until golden.
Dust the fruity casserole with fine sugar and serve lukewarm.
Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!
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