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
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.
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