Warm Wild Strawberry Gratin
Preparing the lemon chiboust cream
Making the orange butter
Finish and presentation
Step 1: Preparing the lemon chiboust cream
Soak gelatin sheets in cold water. Carefully beat the egg yolks together with sugar and pastry cream powder until the mixture is light in color. Bring the lemon juice together with double cream to a boil and add to the egg mixture. Mix thoroughly and heat again. Bring to a boil, add drained gelatin sheets, and mix well. Set aside and let cool.
Heat sugar, glucose and water to 250°F (121°C). Whip the egg whites and stiffen by drizzling with hot syrup while beating continuously. Add the Italian meringue to the warm Chiboust mixture.
Since it contains gelatin, the Chiboust cream needs to be served soon after it is ready. As the gelatin sets, it becomes difficult to work with the cream.
Step 2: Assembling the gratin
Lay out 6 baking rings, 4 inches (10 cm) in diameter, on a clean baking sheet. Place the destemmed strawberries inside. Cover with Chiboust cream. Use a spatula to smooth the cream level with the tops of the baking rings. Allow to set in the refrigerator.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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