Gratin Of Strawberries

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Servings: 10 Difficulty: Advanced
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Elegant individual strawberry gratins with a torched meringue topping and creamy custard center
Gratin of Strawberries recipe image

This sophisticated dessert features a delicate genoise base lined with fresh strawberries, filled with a rich pastry cream stabilized with gelatin, and topped with a crisp Italian meringue. The gratin is finished under the broiler to create a golden, caramelized crust that contrasts beautifully with the soft, sweet interior. Served with warm crème anglaise and a touch of strawberry purée, it offers a perfect balance of texture and flavor. Ideal for special occasions or as an impressive finale to a dinner party, this dish showcases the natural sweetness of berries in a classic French style.

Gratin of Strawberries recipe image
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Gratin Of Strawberries

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 387.0

Description

This sophisticated dessert features a delicate genoise base lined with fresh strawberries, filled with a rich pastry cream stabilized with gelatin, and topped with a crisp Italian meringue. The gratin is finished under the broiler to create a golden, caramelized crust that contrasts beautifully with the soft, sweet interior. Served with warm cr&# 195;¨me anglaise and a touch of strawberry purée, it offers a perfect balance of texture and flavor. Ideal for special occasions or as an impressive finale to a dinner party, this dish showcases the natural sweetness of berries in a classic French style.

Ingredients

Directions

  1. Prepare the crème anglaise and genoise sponge cake according to your preferred recipes.
  2. Remove the stems from the strawberries and slice them in half.
  3. Slice the genoise into thin pieces to fit the bottom of 10 molds, approximately 3-4 inches in diameter.
  4. Line the molds with sliced strawberries, cut side facing outward.
  5. In a saucepan, heat the sugar and water together until it reaches a 250-degree F softball stage.
  6. Meanwhile, place egg whites in the bowl of a mixer and whip them to medium peaks.
  7. In a metal bowl, whip together the pastry cream over boiling water.
  8. When the pastry cream is quite hot, remove it from the heat and slowly dissolve the powdered gelatin into the cream.
  9. Once the sugar syrup reaches the softball stage, slowly add it to the egg whites while continuing to whip on the mixer.
  10. Continue whipping the meringue until it forms firm peaks.
  11. Gently fold the whipped meringue into the prepared pastry cream mixture.
  12. Spoon the combined mixture into the center of the prepared molds.
  13. Chill the molds for at least one hour, or until set.
  14. To serve, unmold the gratins onto serving plates and sprinkle the tops with a tiny bit of sugar.
  15. Glaze the tops under the broiler until golden brown, then serve immediately with crème anglaise and strawberry purée.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 387.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 100.0g34%
Dietary Fiber 0.0g0%
Sugars 100.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: strawberries, gratin, meringue, dessert, custard, genoise, pastry cream, gelatin, broiled, individual molds, fruit dessert, french style, crème anglaise
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