Strawberry casserole

Ingredients for 4 servings:

• 500 g strawberries
• 1 vanilla pod(s)
• 3 tbsp powdered sugar
• 1 lemon(s), juice and zest
• 300 ml wine, white, sweet
• 50 g butter
• 50 g flour
• 2 eggs, separated
• e.g. almond flakes or chopped almonds

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Strawberries with a twist

Clean the strawberries, halve the larger ones, and toss them with the powdered sugar, scraped vanilla pod, lemon juice, grated rind, and white wine to marinate for at least 3 hours, or overnight if possible. The next day, pour them into a sieve and let them drain, reserving the juice. Place the berries in a baking dish. Make a roux with the butter and flour. Deglaze with the strawberry liquid and bring to a boil. The liquid should be about 500 ml. Top up with white wine, water, or strawberry juice, if desired. Stir the egg yolks into the thickened roux, beat the egg whites until stiff peaks, and fold in. If the cream isn’t sweet enough for you, you can add more sugar to taste. Pour this cream over the strawberries, sprinkle with almonds, and bake at 225°C (425°F) for 12-15 minutes. The casserole tastes great warm, but we also think it tastes good cold the next day.