Wash the cherries, stem them, pit them. Pass the wild strawberries under running water without soaking them. To book. Heat the broiler.
Place the egg yolks in a bowl. Place it in a hot but not boiling water bath. Add the sugar and the asti. Whisk until the preparation has reached 4 times its volume. Remove from heat. Whisk vigorously without the crème fraîche. Mix it with the sabayon, stirring to keep the preparation light.
Divide the cherries, fresh and candied, and the wild strawberries into small individual crème brûlée dishes. Powder with sugar.
Put under the broiler for 1 to 2 minutes. Dust with icing sugar.
Serve as is or with small pieces of artisan gingerbread fried in a little salted butter.
Moscato d'Asti: It is a Muscat from Italian Piedmont between Asti and Alba. Slightly "frizzante", sparkling, instead of the more bubbly "spumante" Asti.
The burlats: First cherries of the season, their flesh will soften pleasantly in the gratin. For the candied cherries, choose the Italian "amarena".
