Recipe - Gratin Of Strawberries

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

** 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, 34
inches in diameter. (For molds, use plastic pipe cut into 2inch strips.)

Line the molds with cut or sliced up strawberries, cut side facing outward.

In a saucepan, heat the sugar and water to a 250degree 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/mmgcsf.zip