| 1 | ** see recipe for creme anglaise, and genoise. |
| 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 | remove the stems from the strawberries and slice them in half. |
| 4 | Slice the genoise into very thin pieces to fit in the bottom of 10 molds, 3-4 inches in diameter. |
| 5 | (for molds, use plastic pipe cut into 2-inch strips). |
| 6 | line the molds with sliced strawberries, cut side facing outward. |
| 7 | in a saucepan, heat the sugar and water to a 250°F softball. |
| 8 | Meanwhile, place the egg whites in the bowl of a mixer and whip them to medium peaks. |
| 9 | in a metal bowl, whip together the pastry creams over boiling water. |
| 10 | When the cream is quite hot, take it off the hat, slowly dissolve the powdered gelatin in the cream. |
| 11 | when the softball of sugar is formed, add to the egg whites while still whipping on mixer. |
| 12 | Continue whipping until firm. |
| 13 | (as the sugar cools, a meringue will form). |
| 14 | add this cream to the pastry creams then spoon the mixture into the center of the molds. |
| 15 | Chill at least one hour. |
| 16 | to serve, unmold and sprinkle tops of molds with a tiny bit of sugar. |
| 17 | Glaze under broiler and unmold on serving plates. |
| 18 | serve with creme anglaise and strawberry puree. |
