chef recipe




Fruit Gratin

Delicious dessert made by a professional chef

Hiroyuki Itakura Western Cuisine Study Room
Hiroyuki Itakura


Ingredients

Serves 4
Main ingredients:
  Strawberries 20
  Mango 1/4
  Banana 1/8
  Pineapple
  Heavy cream 150cc
Custard cream
     Milk 200cc
     Egg yolks 2
     Sugar 45g
     Flour 15g
     Vanilla stick 1
Italian meringue
     Egg whites 2
     Granulated sugar 125
     Water 40cc
  Crude sugar
  Mint leaves
  Raspberries
  Pineapple crisps

Directions

  1. Prepare the custard cream.

    1. Combine the milk, vanilla stick (cut open) and a small amount of sugar in a pan and heat to the point just before boiling.
    2. Beat the egg yolks, add the remaining sugar and stir until the color of the mixture turns whitish. Stir in the flour and add Mix the entire ingredients together and strain.
    3. Place in a pan and cook for a while. Keep scraping the bottom of the pan while cooking.
    4. Spread over a flat, square pan. Cover the surface of the cream tightly with plastic wrap to minimize the air in between. Place the pan over another pan containing ice water to cool the cream.

  2. Prepare the Italian meringue.

    1. Combine the granulated sugar and water in a small frying pan and bring to a boil. Brush the syrup over the inside of the pan.
    2. When the temperature of the syrup reaches approx. 110E start beating the egg whites in a bowl. Continue heating the syrup to 117 - 120E
    3. When the egg whites begin to form peaks, add the syrup gradually and very thinly, while whipping the egg whites.
    4. Continue mixing until the meringue cools.

  3. Whip the heavy cream to soft peaks.

  4. Add the whipped cream to the custard cream. Then, add half of the Italian meringue to the mixture.

  5. Stick some sliced strawberries to the side of a cercle (ring-shaped pan). Place sponge cake on the bottom, and top with the remaining fruits. Pour the cream mixture over them.

  6. Sprinkle with crude sugar and brown the surface with a hand-held burner.


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