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.
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