Red berry gratin with fresh mint and champagne

Ingredients for 6

• 2/3 egg yolks

• 50 g Natsuc sugar

• 3 tablespoons of Champagne

• 150 g thick cream (15% fat)

• 250 g + 250 g strawberries

• 125 g raspberries

• 250 g cherries

• 125 g redcurrants

• 125 g wild strawberries

• 5 mint leaves

• 5 cl balsamic vinegar

• 25 g Natsuc sugar

• Making the coulis

• Heat a saucepan for 1 minute and add 250 g of washed and hulled strawberries.

• As soon as the juices caramelise, deglaze with the vinegar and reduce by two thirds.

• Add water to just cover and simmer for 3 to 4 minutes.

• Blend and strain, then adjust the sweetness. Set aside.

• Preparing the red berries

• Stone the cherries and cut them in half.

• Wash and hull the remaining 250 g of strawberries.

• Remove the redcurrants from their stalks.

• Arrange the red berries neatly in your 6 shallow bowls.

• Spoon a little coulis into the bottom of each bowl.

• Making the sabayon

• In a heavy-based saucepan, place 3 egg yolks and 3 tablespoons of Champagne.

• Whisk vigorously over a low heat to cook the sabayon to 85°C while incorporating air to make it smooth and creamy.

• At the end of this delicate step, add the thick cream and the Natsuc sugar, and cook again to 85°C.

• Finally, add the finely chopped mint.

• Finishing

• Heat your grill to maximum 10 minutes beforehand.

Red berry gratin with fresh mint and Champagne

• Coat your red berries with the sabayon.

• Place the bowls under the oven grill until nicely browned

Chef's tip

• You can arrange sliced strawberries on the lemon cream (this saves you adding meringue).

• You can also serve these tartlets with a mousseline sauce or a strawberry coulis.