Maple-Cottage Cheese Berry Gratin

• 10 strawberries
• 2 oz blueberries
• 2 oz raspberries

Cream sauce

• 3 1/2 oz cottage cheese (smooth)
• 3/8 cup milk
• 3 tablespoons fresh cream
• 1 tablespoon flour
• 2 tablespoons cornstarch
• 3 tablespoons maple syrup (Dark)
• 1 egg yolk
• 2 tablespoons maple sugar

1. Halve strawberries lengthwise, wash blueberries and raspberries, and drain well.
2. Heat milk until it is warm to the touch around 30-40 °C (86-104 °F).
3. Sift flour and cornstarch into a pan, heat over low flame, and add in the maple syrup and the warm milk in batches, mixing quickly with a whisk to prevent lumps.
4. Turn off the flame, and add beaten egg yolk, cottage cheese, and fresh cream in batches, whisking.
5. Line up the berries in a oven-proof dish, pour over the cream sauce, and sprinkle with maple sugar.
6. Bake for 15-20 minutes in a 200 °C (400 °F) oven. The gratin is done when the top is lightly browned.