|Strawberry||1 Pint, pureed (see box)|
|Water||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|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.