Gratin of Strawberries
Yield
10 servingsPrep
20 minCook
10 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
strawberries
fresh, large |
*
|
| 4 | ounces |
sugar
|
|
| 5 | ounces |
water
|
|
| 8 | medium |
egg whites
|
*
|
| 10 | ounces |
cream
pastry |
|
| ⅓ | ounce |
gelatin, unflavored
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
strawberries
fresh, large |
*
|
| 115.6 | ml/g |
sugar
|
|
| 144.5 | ml/g |
water
|
|
| 8 | medium |
egg whites
|
*
|
| 289 | ml/g |
cream
pastry |
|
| 9.6 | ml/g |
gelatin, unflavored
|
|
Directions
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 to 4 inches in diameter.
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. 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.
