{"id":3165,"date":"2022-05-07T11:39:00","date_gmt":"2022-05-07T09:39:00","guid":{"rendered":"https:\/\/aebackup.christineweeks.com\/?p=3165"},"modified":"2022-05-07T14:35:58","modified_gmt":"2022-05-07T12:35:58","slug":"grannys-strawberry-gratin","status":"publish","type":"post","link":"https:\/\/annas-eats.com\/en\/grannys-strawberry-gratin\/","title":{"rendered":"Grandma's Strawberry Gratin"},"content":{"rendered":"

Here is a little grandmother's dessert that you will tell me about! I took it from the very nice book \"Quand nos grand-m\u00e8res cuisinaient en Suisse romande\", and I fell in love with it. An airy mousse, still raw strawberries that exhale their delicious perfume... a joy. This dessert is made in less than 15 minutes, requires only eggs, cream and strawberries (and a little sugar). Simple, quick, flavorful... absolutely brilliant.<\/p>\n\n\n\n

A dazzling dessert for spring<\/h2>\n\n\n\n

When the strawberries finally arrive, I can't stop eating them. But after a while, I end up wanting to taste it in a different way than plain. I've been wanting to try this gratin since last year. But of course, you have to wait for the right season... So I took my time. All winter long, I thought about it, leafed through the book, imagined the taste. Frankly, I was not disappointed. The mousse is creamy but extra light. The gratin only needs a few minutes in the oven to brown the top. The taste of the strawberries is not altered at all, and even on the contrary: it is reinforced. It is also a very quick dessert, to be eaten right out of the oven. It's as beautiful as it is simple, and gives the impression of eating in a restaurant, which is important at the moment.<\/p>\n\n\n

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Grandma's Strawberry Gratin<\/h2>\n
A dazzling dessert for spring<\/span><\/div>\n\t\t