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Cold Strawberry Cream Bombe aux Fraises (Serves 6 to 8) 3 pint baskets of strawberries, hulled and cleaned (about 6 large cups) Syrup 3/4 cup sugar 2 tablespoons kirsch Place 3 cups of strawberries with the sugar in an electric blender and puree. Place on the stove and bring to a boil. Simmer for 3 minutes, then strain through a fine metal sieve. Cool. When cool, mix in the kirsch and set aside. Sauce 1/2 cup sugar 1/2 cup water 5 egg yolks 4 tablespoons kirsch Place the remaining strawberries, sugar, and water in a saucepan. Bring to a boil and cook on medium heat for 5 minutes. Let cool, then strain the juices. Reserve the strawberries. Place the juices with the egg yolks in a heavy saucepan (not aluminum, or it will discolor). Place on very low heat and beat with a wire whisk for 7 to 8 minutes to have a sabayon the consistency of a light mayonnaise. It should never be so hot that you cannot hold your finger in the mixture. If it gets too hot during cooking, remove from the heat and continue beating until the temperature lowers. When cooked, place the saucepan in cold water and continue beating for a few minutes until the mixture is cold. Add the kirsch and the reserved strawberries. Assembly 2 cups heavy cream Whip the cream-not too firm-and fold into the mixture. Place in a 2-quart mold (any one that suits your fancy) and freeze for at least 5 hours. Run the mold under lukewarm water for a few seconds and unmold onto a tray. Pour a few tablespoons of the strawberry sauce on top and around and serve with the remaining sauce on the side. The bombe should not be too cold so that it can be served easily with a spoon. Return to Top |
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