You are here

Creme Margot

Francois.Marin's picture
  Strawberry 1 Pint, pureed (see box)
  Gelatin envelope 1
  Water 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Egg white 1
For custard:
  Egg yolks 3
  Sugar 3 Tablespoon
  Milk 1 1⁄4 Cup (20 tbs)
For decoration:
  Whole strawberries 3 (few)
  Pistachio nuts 3 (few)

Method For the custard, in a bowl beat egg yolks with sugar until light and thick.
Scald milk, add half to egg mixture, stir well and return to re- maining milk in pan.
Heat gently, stirring, until custard coats the back of the spoon; do not boil.
Strain into a bowl and cool.
Sprinkle the gelatin over water in a small pan and leave 5 minutes until spongy.
Dis- solve over a pan of hot water; stir into custard with strawberry puree.
Place bowl over ice, and stir until mixture starts to thicken.
Stiffly whip 1/2 cup cream and beat egg white until it holds a stiff peak.
Fold both into strawberry mixture; pour into a glass bowl to set.
Whip remaining cream and decorate the creme with rosettes of cream, whole straw- berries and pistachio nuts.
To make a strawberry puree, rub hulled strawberries through a nylon sieve, or puree them in a blender.

Things You Will Need
glass bowl-1 1/2 quart capacity; pastry bag and medium star tube

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 320 Calories from Fat 176

% Daily Value*

Total Fat 20 g30.9%

Saturated Fat 9.7 g48.7%

Trans Fat 0 g

Cholesterol 187 mg62.3%

Sodium 63.3 mg2.6%

Total Carbohydrates 28 g9.4%

Dietary Fiber 3.4 g13.4%

Sugars 22 g

Protein 10 g20%

Vitamin A 14.6% Vitamin C 127.4%

Calcium 14.4% Iron 6.7%

*Based on a 2000 Calorie diet

Creme Margot Recipe