Delicious with wild strawberries, this gratin also accepts other red fruits such as raspberries, blackberries, blueberries, currants or a mixture of several fruits.
Do not wash the strawberries, pour them into a hollow baking dish (gratin or pie dish). In addition, put the egg yolks in a heavy-bottomed saucepan. Add the sugar and a pinch of vanilla powder. Work this mixture vigorously with a wooden spoon until it is creamy white and frothy.
Then put this saucepan in a bain-marie over low heat and gradually add the white wine, whisking constantly, always in the same direction. The sabayon should be very smooth and ready when it forms a continuous ribbon when lifted with the whisk. Remove from heat.
Gradually pour this cream over the strawberries so that it penetrates to the bottom of the dish. Put the dish in the oven at 210°C for 2 to 3 minutes until the cream is colored. Serve immediately, while the cream is still sizzling.
You can prepare this gratin in small individual porcelain dishes on fire. Personally I prefer this method, much more practical for the service.
If you are using mixed berries, divide them into wedges in the dish. They practically all cook at the same time.
Source:The Regional Cuisines of France.
