Strawberry Gratin Recipes

Steps:

• Preheat oven at 400°F.
• In a bowl, mix strawberries, lime, lemon juice and chartreuse.
• In another bowl, whisk heavy cream until soft pics.
• Spread the strawberry mixture in ramequins. Garnish with pecans.
• Cover with whipped cream and sprinkle with icing sugar.
• Cook 3 minutes. Serve now.

Steps:

• Preheat broiler.
• In 10-inch heavy skillet over moderate heat, melt butter. Add panko and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Add cinnamon, pepper, and sugar, and toss to combine. Transfer to medium bowl and set aside.
• Spoon 2 tablespoons crème fraîche onto center of each ovenproof plate. Arrange 1/2 cup strawberries on top of each circle of crème fraîche. Drizzle each plate with 1 1/2 teaspoons honey and sprinkle with 1 tablespoon panko mixture. Working in batches, place plates on large rimmed baking sheet and broil until the crème fraîche starts to bubble and turn light golden brown, 3 to 4 minutes. Keep warm while broiling other batches and serve immediately.

Steps:

• TO PREPARE FRUIT: In a medium pan, over medium heat, combine all ingredients.
• Cook until thick and syrupy, stirring frequently, and rhubarb is tender- about 10- 12 minutes.
• Remove from heat and set aside to cool.
• TO PREPARE SABAYON: In a medium bowl, over simmering water, combine egg yolks, kirsch, water and sugar, whisking vigorously until yolks are thick and creamy- about 5 to 8 minutes.
• Remove from heat and stir in cream.
• Preheat broiler on high.
• Divide fruit mixture between 4 small shallow, oven-proof gratin dishes.
• Spoon sabayon evenly, over fruit.
• Broil gratin close to element for 1 or 2 minutes, or until golden.
• Dust with icing sugar and garnish with citrus zest.
• Serve immediately.