Strawberries and cream… and little else in between! With just four ingredients and delicious in-season Irish strawberries, our cookery editor Lesley Tumulty creates a stunning done-in-under-20-minutes pud. Add some champagne cocktails, put the tennis on, and that’s your Wimbledon garden party.
Gratin of Strawberries
YOU WILL NEED
* 900g strawberries, hulled and halved
* 4 egg yolks (keep the whites for meringues)
* 70g caster sugar
* 2 tbsp kirsch (or alcohol of your choice)
* 1 tsp vanilla extract
1 Preheat the grill.
2 Arrange the strawberries in eight shallow dishes or ramekins, or one large tart dish.
3 Place the egg yolks, sugar and kirsch in a heatproof bowl over a pot of simmering water.
4 Using an electric whisk, beat for 5–8 minutes or until the mixture is thick and frothy.
5 Spoon the mixture over the berries and grill for a few minutes until nice and golden. A blowtorch works just as well. The strawberries in this dish are not cooked but merely heated through enough to let the juices bleed a little around the edge of the gratin.