During the early summer the markets of Paris are full of strawberries of all different varieties. One of the very best are called “gariguettes.” They’re wonderfully sweet and fragrant strawberries, and their high price means you need a special recipe to enjoy them while they’re in season. Here’s one of our family favorites for a refreshing and sweet dessert!
Gratin de fraises au sabayon de champagne
2 C strawberries, washed and hulled
4 handful strawberries (gariguettes if you can find them in season!)
3 egg yolks
2 TBSP sugar
150ml (about ¾ C) champagne or sparkling wine
Zest of half a lemon
- Turn the oven to grill and place the rack about 6 inches from heating coil.
- Arrange the berries in individual gratin dishes and set on a baking sheet.
- Make the Sabayon: Put the egg yolks, sugar, and wine into a roomy glass bowl and whisk.
- Set the bowl above a saucepan partly-filled with hot, but not boiling, water. Do not let the bottom of the bowl touch the water beneath.
- Whisk about 5 to 8 minutes, until the mixture is frothy, pale, and ribbony
- Whisk in lemon zest for a minute or two to cool slightly.
- Spoon the sabayon over the berries and place under the grill until the sabayon is bubbly and golden, a minute or two.
- Transfer to plates and serve immediately.
Divide the strawberries (about 10 each person) into four individual gratin dishes or shallow serving bowls that will fit under the grill.
Place a stainless-steel mixing bowl inside a larger saucepan of gently simmering water then whisk the eggs, sugar and champagne/sparkling wine together until pale in color and fluffy, approx. 2 to 3 minutes.
Gently pour the mixture over the strawberries and place under a grill until the top is golden brown, or color with a blowtorch.