Make the Italian meringue; cook the sugar to 117°C
and pour onto the whisked egg
whites.Continue to whisk until cool. For the creme patisserie, cream egg
yolks and sugar and add lemon juice. Boil cream and add to egg yolk mixture.
Return to heat and whisk in poudre a creme(Stabilizer). Cook well until
Add soaked leaves of gelatin and cool. Fold the two mixes together. Pour
the mixture into 10cm by 2cm rings and neatly push 20g of wild strawberries
into the center of each mould. Place these into a chiller to set. Sprinkle
with soft brown sugar, place in the center of a large plate and glaze
Drizzle a red fruit coulis around and sprinkle a few wild strawberries.
Top each gratin with a small quenelle of mascarpone and a sprig of mint.