Strawberry Gratin

For the strawberry gratin, preheat the oven to 250°C (top heat). Puree half of the strawberries with a hand blender and pass through a sieve. Mix the remaining strawberries as well as the wild strawberries with strawberry puree, Grand Marnier, powdered sugar and lemon juice. Cut a few mint leaves into strips and stir in.

For the gratin mixture, whisk the egg yolks with powdered sugar and vanilla pulp (or vanilla sugar) until foamy. Beat the cream until stiff and fold in. Divide the strawberries between 2 deep, ovenproof plates and cover with the gratin mixture. Bake the strawberry gratin in the preheated oven.

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