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Gratin Of Strawberries

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CATEGORY CUISINE TAG YIELD
Fruits, Eggs, Dairy Desserts, E, Frisco, Fruits, Masterchefs 10 Servings

INGREDIENTS

Creme Anglaise **
Genoise **
1 c Strawberries, fresh large
4 oz Sugar
5 oz Water
8 Egg whites
10 oz Cream, pastry ***
1/3 oz Gelatin
Puree, strawberry

INSTRUCTIONS

* See recipe for Creme Anglaise, and Genoise.  *** Pastry cream is made
by combining 5 ounces of regular cream plus 5  ounces of cream mixed
with 2 ounces of fresh squeezed lemon juice.  Remove the stems from the
strawberries and slice them in half. Slice  the genoise into very thin
pieces to fit in the bottom of 10 molds,  3-4 inches in diameter.  (For
molds, use plastic pipe cut into 2-inch  strips.)  Line the molds with
sliced strawberries, cut side facing outward.  In a saucepan, heat the
sugar and water to a 250-degree softball.  Meanwhile, place the egg
whites in the bowl of a mixer and whip them  to medium peaks.  In a
metal bowl, whip together the pastry creams over boiling water.  When
the cream is quite hot, take it off the hat, slowly dissolve the
powdered gelatin in the cream.  When the softball of sugar is formed,
add to the egg whites while  still whipping on mixer.  Continue
whipping until firm.  (As the  sugar cools, a meringue will form.)  Add
this cream to the pastry creams then spoon the mixture into the  center
of the molds.  Chill at least one hour.  To serve, unmold and sprinkle
tops of molds with a tiny bit of sugar.  Glaze under broiler and unmold
on serving plates.  Serve with creme anglaise and strawberry puree.
Source: Great Chefs of San Francisco, Avon Books, 1984  Chef:   Jacky
Robert, Ernie's, San Francisco, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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