Strawberry and Ricotta Gratin
Fresh strawberries baked in a creamy, vanilla bean-infused ricotta custard. Recipe by Chef Michael Symon.
1 1/2 cups whole milk ricotta cheese
1 1/2 cups milk
1 1/2 cup powdered sugar
1 1/2 vanilla beans, halved lengthwise
1 tablespoon cornstarch
3 whole eggs, separated
1 1/2 cups heavy cream
3 pints fresh strawberries, trimmed and quartered
- Line a fine-mesh sieve with cheesecloth. Set over a bowl. Place ricotta in the sieve and refrigerate for 2 hours.
- Preheat oven to 350°F (175°C).
- Remove the ricotta from the refrigerator and discard the liquid. Whip the ricotta. Set aside.
- Bring the milk, powdered sugar, vanilla beans and cornstarch to a boil. Simmer the mixture, stirring, until the cornstarch has dissolved and the mixture has thickened. Remove from the heat. Remove the vanilla beans and discard. Whisk in the egg yolks.
- In a deep, narrow bowl, whip the egg whites until stiff peaks form. In another bowl, whip the cream until stiff. Fold the egg whites, cream and ricotta into the milk mixture.
- Divide the strawberries among twelve small, shallow gratin baking dishes.
- Pour equal amounts of the custard mixture into each dish.
- Bake for 15 to 20 minutes. Remove from the oven and heat the broiler; then place the dishes under the broiler until the gratins begin to brown. Remove and serve immediately.
Makes 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.