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