Gratin of Strawberries

From issue #5.
Gratin of Strawberries

French strawberries are at their perfect peak of fragrance and flavour throughout the spring, as one variety ripens after another. This stunning yet simple dessert marries the sharp berry flavor with the richness of eggs and cream, before sliding under a grill to transform the surface into edible gold. Serve with a glass of the sweet wine used in the sabayon to enhance the subtle flavors

Serves: 2 - 4


500 grams of strawberries
1 tablespoon raw sugar

3 egg yolks
3 tablespoons white sugar
¼ cup sweet late harvest wine
1/ 3 cup cream


Wash and trim the greens tops off the strawberries. Cut in half and place carefully in a gratin pan or attractive shallow baking dish.

Sabayon: Whisk the egg yolks, sugar and wine until frothy in a heavy bottomed saucepan. Place over a medium-low heat and continue to whisk as the mixture heats. Keep an eye on the flame and be careful not to walk away as the eggs will start to thicken and curdle if left too long over too high a heat. (This can be done in a bain marie or over another pan of water but I am too impatient!)

When the egg mixture just starts to thicken enough to coat a spoon, remove from the heat and pour into a cool bowl. Let cool briefly while you whisk the cream into thick peaks. Fold all but 2 tablespoons of the whipped cream into the egg mixture.

Pour the still warm sabayon around the strawberries leaving just the tops exposed. Dab the remaining cream over the surface followed by a sprinkle of raw sugar. Place under a grill and watch - it takes just seconds for the sabayon to brown.

Remove and serve warm at the table in wine glasses. Serve with a glass of chilled sweet wine. Serves 2-4