Recipe: Charlotte au Fraise
Strawberry Bavarian Cream
- 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
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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