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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: French
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 147
% Daily Value**
Total Fat 8g
Saturated Fat 3g
Unsaturated Fat 1g
Cholesterol 222mg
Sodium 82mg
Total Carbohydrate 13g
Dietary Fiber 0g
Sugars 12g
Protein 7g
Vitamin A  7%Vitamin C  17%
Calcium  5%Iron  6%
Potassium  4%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Gratin of Strawberries

Date Added: June 11, 2009


4 Ounces Sugar (for decoration)
5 Ounces Water room temperature
1/3 Ounce Gelatin lemon flavor
8 Eggs whites
1 Cup Strawberry freshlarge
10 Ounces Cream pastry ***
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1. Remove the stems from the strawberries and slice them in half.

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

3. (For molds, use plastic pipe cut into 2-inch strips).

4. Line the molds with sliced strawberries, cut side facing outward.

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

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

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

8. When the cream is quite hot, take it off the hat, slowly dissolve the powdered gelatin in the cream.

9. When the softball of sugar is formed, add to the egg whites while still whipping on mixer.

10. Continue whipping until firm. (As the sugar cools, a meringue will form).

11. Add this cream to the pastry creams then spoon the mixture into the center of the molds.

12. Chill at least one hour. To serve, unmold and sprinkle tops of molds with a tiny bit of sugar.

13. Glaze under broiler and unmold on serving plates.

14. Serve with creme anglaise and strawberry puree.

15. ** See recipe for Creme Anglaise, and Genoise.

16. *** 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.

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Dietary Notes:
This recipe is very low-sodium with 81.6mg per serving

This recipe is a good source of Vitamin C with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Strawberry, MSG, Natural Sweeteners allergies.
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