This exquisite strawberry gratin shines with wild strawberries but pairs beautifully with other red fruits like raspberries, blackberries, blueberries, currants, or a mix.
Avoid washing the strawberries; simply arrange them in a gratin or pie dish. In a heavy-bottomed saucepan, whisk the egg yolks, powdered sugar, and vanilla powder until creamy, white, and frothy.
Place the saucepan over a bain-marie on low heat. Gradually whisk in the white wine, always in the same direction, until the sabayon is silky smooth and forms a ribbon when lifted from the whisk. Remove from heat.
Pour the sabayon evenly over the strawberries, ensuring it seeps to the bottom. Bake at 210°C for 2-3 minutes until golden. Serve immediately while sizzling.
For easier serving, prepare in individual fireproof porcelain dishes—my preferred method from years of perfecting French classics.
With mixed berries, divide into portions; they cook uniformly.
Source: The Regional Cuisines of France.
