Strawberry Gratin

Indulge in the summer sweetness with this exquisite Strawberry Gratin, a delightful surprise for your taste buds. Picture a luscious red fruit coulis laying the foundation for a heavenly fluffy soufflé, infused with the refreshing essence of verbena, and baked to a perfect gratiné finish. This dessert is a true celebration of summer flavors and textures, combining the natural sweetness of strawberries with the light and airy touch of a soufflé. Get ready to experience a symphony of flavors in every delightful bite! Curious to know more about this tantalizing Strawberry Gratin recipe? Stay tuned for an unforgettable culinary journey with Chef Bruno Albouze.

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Warm and cold goodness

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Strawberry Coulis

Mix strawberries, raspberries, sugar and lemon juice with an immersion blender. Pour the coulis in the shallow dish or skillet. Add chopped strawberries, and keep refrigerated.

Chiboust Cream

Soak gelatin in cold water to soften, and drain well. Beat egg whites with a few drop of lemon juice or cream of tartare on medium speed – keep meringue to foamy stage. In the saucepan, bring to a boil lemon juice, cream, and verbena greens; cover and let infuse. Sieve custard and discard verbena. Meanwhile, combine yolks, sugar and starch. Temper yolk mixture with the hot lemon-cream mixture. Bring to a boil and cook for 2 minutes whisking constantly. Remove custard from the heat, and add the soften gelatin. Cover with a lid. Meanwhile, in a small saucepan, cook sugar with corn syrup and water to 250ºF/121ºC. When the syrup is ready, pour in a thin stream over the foamy egg whites mixture. Set mixer on full blast, and beat for 2 minutes. With the whisk, smooth out hot lemon custard, and incorporate one-third of the meringue. Then transfer custard to a large pastry bowl, and add the remaining meringue. Use right away.

Montage

Grab the pan with the coulis from the refrigerator. Place the cake ring lined with parchment or acetate above the coulis. Pipe out the Chiboust cream, and refrigerate a few hours to set.

Gratin/Toasting

Preheat oven to 450ºF/230ºC. Lift cake ring and acetate. Dust custard with powdered sugar. Place gratin in the oven until golden brown ≈10 minutes. Serve immediately. Enjoy!

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