| Cold Strawberry Cream
Dessert Recipe | Cold Strawberry Cream Ingredients:- 3 pint baskets of strawberries, hulled and cleaned (about 6 large cups)
- 3/4 cup sugar
- 2 tablespoons kirsch
Sauce - 1/2 cup sugar
- 1/2 cup water
- 5 egg yolks
- 4 tablespoons kirsch
- Assembly
- 2 cups heavy cream
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Time: 6 hour
Quarts: 2
| Cold Strawberry Cream Instructions:- Place 3 cups of strawberries with the sugar in an electric blender and puree.
- Place on the stove and bring to a boil. Simmer for 3 minutes, then strain through a fine metal strainer.
- Cool. When cool, mix in the kirsch and set aside.
- Place the remaining strawberries, 1/2 cup sugar, and water in a saucepan.
- Bring to a boil and cook on medium heat for 5 minutes.
- Let cool, then strain the juices. Reserve the strawberries.
- Place the juices with the egg yolks in a heavy saucepan (not aluminum, or it will discolor).
- Place on very low heat and beat with a wire whisk for 7 to 8 minutes to have a sabayon the consistency of a light mayonnaise.It should never be so hot that you cannot hold your finger in the
mixture. - If it gets too hot during cooking, remove from the heat and continue beating until the temperature lowers.
- When cooked, place the saucepan in cold water and continue beating for a few minutes until the mixture is cold.
- Add the kirsch and the reserved strawberries.
- Whip the cream-not too firm-and fold into the mixture. Place in a 2-quart mold (any one that suits your fancy) and freeze for at least 5 hours.
- Run the mold under lukewarm water for a few seconds and un-mold onto a tray. Pour a few tablespoons of the strawberry sauce on top and around and serve with the remaining sauce on the side.
| Cold Strawberry Cream Cooking Time:- Cooking time please see above.
- Freeze for at least 5 hours.
| Cold Strawberry Cream Serving Instructions:- Serve with a Dessert of your choice
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Dessert Recipes Index
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