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Red berry gratin with fresh mint and champagne

Ingredients for 6 people

  • 2/3 egg yolks
  • 50g Natsuc sugar
  • 3 tablespoons champagne
  • 150g heavy cream (15% fat)
  • 250g + 250g strawberries
  • 125g raspberry
  • 250g cherries
  • 125g redcurrants
  • 125g wild strawberries
  • 5 mint leaves
  • 5cl balsamic vinegar
  • 25g Natsuc sugar
  • Making the coulis
  • Heat a saucepan for 1 min and then add 250g of washed, hulled strawberries.
  • As soon as the juices caramelize, deglaze with the vinegar and reduce the volume by 2/3.
  • Cover with water and leave to simmer for 3/4 min.
  • Blend then filter the mixture, then add sugar to taste. Set aside.
  • Preparing the red berries
  • Pit the cherries and cut them in half.
  • Wash and hull the remaining 250g strawberries.
  • Remove the stalks from the redcurrants.
  • Serve out the berries equally among your 6 large dishes.
  • Add a little coulis to each dish.
  • Assembling the sabayon
  • Put 3 egg yolks and 3 tablespoons of champagne into a heavy saucepan.
  • Whisk vigorously over a low heat to cook the sabayon at 85°C while folding air into the mixture until smooth.
  • At the end of this delicate process add the thick cream and Natsuc sugar, then return to the heat at 85°C.
  • Add the finely chopped mint at the end.
  • Finishing touches
  • Pre-heat your grill to the maximum setting and grill for 10 min.

Red berry gratin with fresh mint and champagne

  • Cover your red berries with the sabayon.
  • Put the plates under the grill until they turn a nice golden color.


My extra tip

  • You can add some cut up strawberries to the lemon cream (this will save you from having to use meringue).
  • You could also make a creamy sauce or strawberry coulis to serve with these tartlets.

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