A Quick Sophisticated Strawberry and Vanilla Gratin


Make the most of strawberries in and out of season with this delicious dessert that takes only 15 minutes to cook. You’ll need four small oven-proof gratin dishes for this dessert or one larger one. Make the liquid mixture the evening before and you can pour it over the fruit the next day just before you are ready to bake them.


24 small to medium strawberries, hulled and halved
2 eggs
50g caster sugar
100g single cream
30g ground almonds
1 teaspoon vanilla extract or orange flower water

Vanilla ice cream to serve


1. Preheat the oven to 180C – 350F – Gas 4. Put a baking tray in the oven to heat.

2. Divide the strawberries between the gratin dishes or dot them evenly in one larger flan or gratin dish.

3. Whisk the eggs, caster sugar, single cream, ground almonds and vanilla extract or orange flower water in a jug. Pour over the strawberries leaving a little room for the gratin to swell and bubble up. Bake the gratins in the baking tray for 15 to 20 minutes for the smaller size and 30-35 minutes for the larger one until puffed and golden.  Leave to sit for a few minutes (don’t worry if they collapse a little). Eat immediately while warm or leave to cool and chill to eat later.


– Make a hole in the centre and drop in a dollop of cold vanilla ice cream – it works best if the gratins are hot!

– Whenever you make a dessert based on fresh cream, and want to make it in advance, use the freshest cream you can find with a long use-by date or it will go off overnight in the fridge.

This recipe has been triple-tested in the gréatfood test kitchen.

Madeira Cake
Challah or Challa
Cantuccini with almonds and fruit
French Toast with Apricots
Chocolate Fondant
Ginger and Rhubarb Cheesecake Sundae
Crisp buttery vanilla waffles
Tergoule – Normandy Rice Pudding
Chef Philip Brazil: Apricot Bread and Butter Pudding
Portuguese Custard Tarts – Pastel de Nata
Matcha and Yuzu Tart
Strawberry and Orange Flower Quick Jam
Orange Sorbet
Lime curd
Roast Pineapple with Sichuan Pepper

How to make baking powder from scratch
How to toast nuts
How to make Aquafaba or Vegan Meringue
When a Simple Cheap Plastic Juice Squeezer Will Do the Trick!
How to cook sea trout fillets
Video: How to peel an orange with a spoon


Photography copyright foodpixies.com

Related Recipes and Features

Baked Eggs with Spinach, Mushrooms and Parmesan Baked eggs or ouef en cocotte is a simple way of cooking this lovely natural food. Serve them immediately before the egg yolks seize as they don't loo...
Teurgoule Sinead Allart from the Wilde Kitchen in Cookery School in France kindly gave us this recipe. She says 'the word teurgoule comes from Norman patois – t...
The Herball’s Guide to Botanical Drinks: Barley Water From Michael Isted's book, The Herball's Guide to Botanical Drinks, how to use the alchemy of plants to create potions to cleanse, restore, relax and ...
Proscuitto di San Danielle with Mozzarella and Tomatoes Proscuitto di San Danielle is a Protected Designation of Origin (POD) Italian cured ham from the Friuli Venezia Giulia region around San Daniele in th...
Black or Green Olive Tapenade An easy recipe for tapenade – make it by hand or in a food processor, blender or use a nutribullet if you have one! It's so much cheaper to make it at...
How to make mustard It is easy to make mustard at home. You will need to acquire some mustard seeds at your local health shop. Ingredients 40g yellow mustard seeds ...

Comments are closed.

%d bloggers like this: