Strawberries and raspberries au gratin (gluten-free)

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  • 9 oz strawberries
  • 9 oz raspberries
  • 7 oz cream
  • 2 oz sugar
  • 2 oz ground almonds
  • 3 yolks
  • 1 tsp cornstarch
  • Powdered sugar


Preheat the oven to 350°F.

Beat the yolks and sugar in a bowl until obtaining a light yellow mixture.

In a saucepan, heat the cream until it boils, then remove from the heat. Pour the yolk and sugar mixture little by little, taking care that the yolks will not cook.

Add the almonds and cornstarch, previously dissolved in a bit of cream. Heat the mixture until it comes to a boil, stirring constantly. Remove from the heat and keep stirring for one more minute.

Butter a baking pan, put the raspberries and strawberries cut into quarters, and add the cream and yolk mixture over them. Bake for 20 minutes or until set. When you take it out, decorate with fresh raspberries and strawberries, and sprinkle some powdered sugar.