Wild strawberries and cream

1 servings

Ingredients

Quantity Ingredient
3 pints Wild strawberries; cleaned and halved
1½ cup Sugar
1 Orange; juiced
2 cups Water
2 tablespoons Grand Marnier
2 cups Half and half
1 Vanilla bean; split in half and
; pulp removed
4 Egg yolks

Directions

For the wild strawberry sorbet: In a saucepan, over medium heat, combine 2 pints of the strawberries, 1 cup sugar, orange juice and water. Bring the mixture to a boil. Cook for 4 minutes. Remove from the heat and cool. In a blender, puree the mixture until smooth. Strain through a fine mesh sieve. Stir in the Grand Marnier.

Chill the mixture completely. Pour the strawberry mixture into an ice cream machine and follow the manufacturer's directions for the churning time.

For the cream Anglaise:

In another saucepan, over medium heat, combine the half-half, remaining ½ cup sugar and vanilla bean and pulp. Bring the mixture to a simmer, and cook for 2 minutes. Add ¼ cup of the hot cream mixture to the egg yolks.

Whisk well. Add the yolk mixture to the hot cream mixture. Whisk well.

Continue to cook for 4 minutes. Remove from the heat and cool completely.

To serve, spoon the cream Anglaise in the center of each serving bowl.

Place a couple scoops of the Sorbet in the center of the sauce. Garnish with the remaining pint of strawberries.

Yield: 6 to 8 servings

Recipe Courtesy of Emeril Lagasse Converted by MC_Buster.

Per serving: 2201 Calories (kcal); 76g Total Fat; (31% calories from fat); 27g Protein; 348g Carbohydrate; 1029mg Cholesterol; 243mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 14½ Fat; 20 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC30 Converted by MM_Buster v2.0n.

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