Taste

Ingredients for 6 people

• 2/3 egg yolks
• 50g Natsuc sugar
• 3 tablespoons champagne
• 150g heavy cream (15% fat)
• 250g + 250g strawberries
• 125g raspberry
• 250g cherries
• 125g redcurrants
• 125g wild strawberries
• 5 mint leaves
• 5cl balsamic vinegar
• 25g Natsuc sugar
• Making the coulis
• Heat a saucepan for 1 min and then add 250g of washed, hulled strawberries.
• As soon as the juices caramelize, deglaze with the vinegar and reduce the volume by 2/3.
• Cover with water and leave to simmer for 3/4 min.
• Blend then filter the mixture, then add sugar to taste. Set aside.
• Preparing the red berries
• Pit the cherries and cut them in half.
• Wash and hull the remaining 250g strawberries.
• Remove the stalks from the redcurrants.
• Serve out the berries equally among your 6 large dishes.
• Add a little coulis to each dish.
• Assembling the sabayon
• Put 3 egg yolks and 3 tablespoons of champagne into a heavy saucepan.
• Whisk vigorously over a low heat to cook the sabayon at 85°C while folding air into the mixture until smooth.
• At the end of this delicate process add the thick cream and Natsuc sugar, then return to the heat at 85°C.
• Add the finely chopped mint at the end.
• Finishing touches
• Pre-heat your grill to the maximum setting and grill for 10 min.

Red berry gratin with fresh mint and champagne

• Cover your red berries with the sabayon.
• Put the plates under the grill until they turn a nice golden color.

My extra tip

• You can add some cut up strawberries to the lemon cream (this will save you from having to use meringue).
• You could also make a creamy sauce or strawberry coulis to serve with these tartlets.