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Gratin of Strawberries

Gratin of Strawberries is built on Strawberries Fresh Large Gelatin, Sugar Puree Strawberry, and Water. Serves 10. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 4 oz
• 5 oz

Method (preview)

1. 1

   See recipe for Creme Anglaise, and Genoise.

2. 2

   Remove the stems from the strawberries and slice them in half.

3. 3

   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.)

4. 4

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

5. 5

   In a saucepan, heat the sugar and water to a 250-degree softball.

6. 6

   Meanwhile, place the egg whites in the bowl of a mixer and whip them to medium peaks.

7. 7

   When the cream is quite hot, take it off the hat, slowly dissolve the powdered gelatin in the cream.

8. 8

   When the softball of sugar is formed, add to the egg whites while still whipping on mixer.

9. 9

   Continue whipping until firm. (As the sugar cools, a meringue will form.)

10. 10

    Add this cream to the pastry creams then spoon the mixture into the center of the molds. Chill at least one hour.

11. 11

    To serve, unmold and sprinkle tops of molds with a tiny bit of sugar.

12. 12

    Glaze under broiler and unmold on serving plates.

13. 13

    Serve with creme anglaise and strawberry puree.

14. 14

    Chef: Jacky Robert, Ernie's, San Francisco, CA