Marc Haeberlin’s gratin de fruits rouges was invented for L’Auberge de l’Ill just after his daughter Laetitia’s birth in 1976. The popular dessert has been featured on the menu of Alsace’s most celebrated inn ever since.
60 g sugar
3 egg yolks
Ladyfingers, boudoir or pink champagne biscuits
Raspberry brandy (eau-de-vie de framboises)
250 g red or mixed berries
125 g whipped cream
¼ litre vanilla ice cream
125 g raspberry coulis
Put the sugar and 3 egg yolks in a saucepan. Whisk over a low flame until the sabayon doubles in volume, foams and thickens, then put it aside to cool. Once cool, stir in a bit of raspberry brandy, add 4 tablespoons whipped cream and stir again.
Soak the ladyfingers or champagne biscuits in raspberry brandy. Take a scoop of vanilla ice cream, flatten it, sprinkle with biscuit crumbs and a few berries (raspberries, blackberries, strawberries…) and drizzle with raspberry coulis. Top with the sabayon.
Brown in an oven (or broil under a salamander). Sprinkle with icing sugar and serve.
To drink with the gratin...
Why not choose a wine from Alsace to accompany this classic Alsatian dessert? The best choices are the late harvest wines labelled VT (vendanges tardives - late harvest) or SGN (sélection de grains nobles - selection of noble grapes). These vintages, high in sugar content, have fresh, mineral nuances which complement the dessert without overpowering the palate. I recommend Domaine Trimbach, Weinbach, Pierre Frick, André Ostertag or Zind-Humbrecht - all reliable, reputable winegrowers. Less well-known, and therefore less expensive, the wines of Lucas Rieffel, a young and promising vintner in Mittelbergheim, have a rare elegance and integrity.
L'Auberge de l'Ill
2, rue de Collonges au Mont d’Or
Tel.: (33) 03 89 71 89 00
Distillerie M. Windholtz
31, rue du Général De Gaulle
Tel: (33) 03 89 73 66 64