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Creme Margot

Francois.Marin's picture
Ingredients
  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)
Directions

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

Cuisine: 
French
Course: 
Dessert
Servings: 
4

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