Strawberrygratin Recipes

STRAWBERRY GRATIN

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.

STRAWBERRY SAUCE

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

STRAWBERRY GRATIN

Steps:

• Rinse and hull strawberries, halve lengthwise or cut into quarters.
• Preheat the oven to 200 ° C convection.
• Separate eggs and beat yolks with quark, vanilla seeds, sugar and lemon zest until smooth. Beat egg whites with a pinch of salt until stiff, add starch and fold into quark mixture. Butter 4 ramekins, fill with cream and top with strawberries. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes or until golden brown. Garnish with mint leaves and serve.

STRAWBERRY BREAD

Steps:

• In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.

STRAWBERRY AND CRèME FRAîCHE GRATIN

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.