Gratin Of Strawberries

Directions

1. 1

   Creme Anglaise ** Genoise ** 1 c Strawberries, fresh, large 4 oz Sugar 5 oz Water 8 md Egg whites 10 oz Cream, pastry *** 1/3 oz Gelatin Pur

2. 2

   Pastry cream is made by combining 5 ounces of regular cream plus 5 ounces of cream mixed with 2 ounces of fresh squeezed lemon juice

3. 3

   Remove the stems from the strawberries and slice them in half

4. 4

   Slice the genoise into very thin pieces to fit in the bottom of 10 molds, 3-4 inches in diameter

5. 5

   For molds, use plastic pipe cut into 2-inch strips.) Line the molds with sliced strawberries, cut side facing outward

6. 6

   In a saucepan, heat the sugar and water to a 250-degree softball

7. 7

   Meanwhile, place the egg whites in the bowl of a mixer and whip them to medium peaks

8. 8

   In a metal bowl, whip together the pastry creams over boiling water