Strawberry Gratin
This dessert is well-known to all the customers at the Grottes de Roffy, it is a hot and cold strawberry dessert that will always make a great impression on your guests.

To serve six people:
• Prepare some vanilla-flavoured confectioner’s custard the day before with a litre of milk. Keep it carefully cool until the moment it is needed.

• Prepare or buy a litre of chantilly cream, some raspberry ice-cream, icing sugar and 500g of strawberries (it is possible to use many other fruits such as pears, peaches or forest fruits, but strawberries are the most suitable).

• This dessert should be prepared at the last minute, using dishes that can withstand oven temperatures and of a size for one, two or three people maximum.

• Place the strawberries, peeled, and halved according to size, into the dish.
Fill up to 2/3, reserving a space in the centre for a large scoop of raspberry ice-cream.
• Whisk a good quantity of the confectioner’s custard in a bowl and mix gently with an equal amount of Chantilly cream.
• The mixture should be firm. Add the raspberry ice-cream and garnish the rest of the dish by making a cover two to three centimetres thick to protect the strawberries and ice-cream. These should not be apparent on the surface of the dessert.
• Place in a hot oven - 250°C - for a maximum of 5 mins, the dessert should not heat through.
• While the dish is in the oven, sacrifice a fork for use as a branding iron to caramelise the top of the dessert by heating it over a flame.
• As soon as the dish comes out of the oven, sprinkle with icing sugar and caramelise the sugar by quickly and lightly touching it with the red-hot fork.
• Serve immediately.

Bon appetit!

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