Strawberry Gratin
Making Strawberry Gratin: Fresh Strawberries Baked in the Oven
Learn how to make a delightful strawberry gratin. Fresh strawberries are baked in the oven to create a wonderfully sweet and creamy dessert. When you see beautiful, fresh strawberries, baking them into a gratin often comes to mind. We’ll combine vibrant strawberries with rich cream, eggs, and the aromatic seeds scraped from a vanilla bean to create a smooth, melt-in-your-mouth gratin. This dessert is delicious served either chilled or warm. Let’s make strawberry gratin! (This recipe is featured in ‘Sweet Strawberry Pastries’.)
Ingredients- Plain yogurt 100g (drained to 50g)
- Fresh heavy cream 100ml
- 1 large egg
- 1 egg yolk
- 1/4 vanilla bean (seeds only)
- Fresh strawberries 150g
- Orange liqueur (like Grand Marnier or Cointreau) 1 tsp (optional)
- Sugar 1-2 Tbsp (to taste)
Cooking Instructions
Step 1
Start by draining the plain yogurt. Place 100g of plain yogurt in a fine-mesh sieve lined with coffee filters or a clean kitchen towel. Let it drain for at least 30 minutes, or until you have about 50g of thick, Greek-style yogurt. This step is crucial for a creamy texture.
Step 2
Select fresh, firm strawberries. Avoid overly ripe or mushy ones, as they won’t hold their shape well. Rinse the strawberries gently under cool water and pat them completely dry.
Step 3
Hull the strawberries and cut them vertically into quarters. If the strawberries are very large, you might cut them into sixths. Aim for bite-sized pieces that will fit nicely into your ramekins.
Step 4
Take 1/4 of a vanilla bean. Split it lengthwise with a sharp knife and carefully scrape out the tiny black seeds using the back of the knife or a small spoon. These seeds are packed with flavor and will infuse the gratin beautifully.
Step 5
In a mixing bowl, combine the heavy cream, the whole egg, the egg yolk, the drained thick yogurt, and the scraped vanilla bean seeds. Whisk gently until just combined. Be careful not to overmix, as this can create too many air bubbles.
Step 6
The original recipe suggests Grand Marnier, but feel free to use Cointreau or another orange liqueur you have on hand. If you prefer not to use alcohol, you can omit it or add a pinch of orange zest for a citrus aroma.
Step 7
Arrange the cut strawberries in the bottom of your ramekins or oven-safe dishes. If using, lightly drizzle the orange liqueur over the strawberries. Pour the cream mixture over the strawberries, filling the ramekins about 80% full to allow for expansion during baking.
Step 8
Sprinkle the surface of the cream mixture evenly with 1 to 2 tablespoons of sugar. This sugar will caramelize during baking, creating a lovely crisp topping.
Step 9
Place the filled ramekins into a larger baking pan. Carefully pour hot water into the larger pan to create a water bath (bain-marie), ensuring the water comes about halfway up the sides of the ramekins. Bake in a preheated oven at 190°C (375°F) for 15-20 minutes, or until the gratin is set and lightly golden on top. A skewer inserted into the center should come out clean.
