Yummy strawberries with a French twist

May 18, 2009 12:00:00 AM PDT
Leigh Glaser and Exec. Chef Mauro Pando of Grand Cafe create a great seasonal dish using strawberries with a French twist!

Recipe: Charlotte au Fraise

Strawberry Bavarian Cream

Ingredients

  • Milk 2 cups
  • Vanilla 1/8 tsp.
  • Cornstarch 1/2 oz.
  • Sugar 2 oz.
  • Salt pinch
  • Yolks 3 ea.
  • Strawberry puree 2 oz.
  • Framboise liqueur 1 oz.

Chantilly cream (sweetened whipped cream) whipped stiff 1 1/2 cups

Fresh strawberries- cut in half

Génoise cake-basic white sponge cake recipe

Garnish- strawberry coulis and sliced strawberries

Procedure:

1. Bring milk, vanilla, sugar, salt cornstarch and to scalding point.

2. Temper scalded milk with yolks, put back on heat, cook, stirring constantly, until it returns to a scalding point, remove from heat add fresh strawberry puree and the liqueuer.

3. Pour into a shallow pan, put plastic directly on surface of the custard, chill.

To serve: Cut génoise to fit bottom of small ring mold, line mold with ½'d strawberries and spoon in Bavarian cream, refrigerate. Unmold when ready to serve. Serve with sliced strawberries and strawberry coulis.

For more information about Grand Cafe, visit www.grandcafe-sf.com


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