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Gratin Of Strawberries Recipe

Gratin Of Strawberries recipe and other raw food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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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 mi ed 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 mi er 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 mi er. Continue whipping until firm. (As the sugar cools, a meringue will form.) Add this cream to the pastry creams then spoon the mi ture 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

Gratin Of Strawberries recipe and other raw food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
850 people have voted
Last Reviewed on 2018-11-16



Friday, Nov 16 2018 Download & Print Gratin Of Strawberries recipe  PDF   Raw Food recipes RSS   New

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Nancy Speicher DP 20A 2 tb Butter or margarine 2 tb water 1 ts Vanilla e tract 2 c Confectioners' sugar sifted 1/2 c Instant nonfat dry milk 2 Cans(3 1/2 oz size) flaked coconut (2 2/3 cups) 4 Squares semisweet chocolate 1 tb Shortening 1. Melt butter in saucepan. Add water and vanilla. 2. Combine confectioners' sugar and dry milk. Stir into butter mi ture, 1/2 cup at a time, mi ing well after each addition. Blend in coconut. 3. For each candy, shape about 1 tbsp mi ture into a roll 2 long curve to make a crescent. Refrigerate until firm 15 minutes....

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