Strawberry and Potato Gratin

For the Strawberry and Curd Gratin, preheat the oven to maximum top heat or grill. Sort the strawberries, wash briefly and pat dry. Cut the strawberries in half.

For the gratin mixture, mix the egg yolks with the powdered sugar, sparkling wine, lemon juice and zest well and whisk over a hot water bath until foamy. Remove the bowl from the water bath and carefully fold in the curd cheese and cream. Divide three quarters of the berries among small, shallow gratin dishes or ovenproof plates and pour the gratin mixture over them. Sprinkle the remaining berries on top and press them in a little.

Bake in the oven (preferably under the broiler) on the middle rack until the top is golden. Remove the strawberry and curd gratin, sprinkle with powdered sugar and serve in the dish.

Preparation Tip:

GUARANTEE RECOMMENDATION: Vanilla ice cream Exotic fruits such as mango, baby pineapple, carambola and papaya are also ideal for this strawberry and potato gratin recipe.

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