Home Sweet Jones

Strawberry Zuccotto with Vanilla Crème Anglais

Overall rating 0 0 ratings

1 cake
1 cup fresh strawberries, diced
1 package unflavored gelatin
1-1/4 c strawberry reduction
1/2 c whipping cream
1/4 c sugar
3/4 c all
plus
3/4 c cornstarch
6 large eggs, separated
1/2 tsp pure vanilla extract
3/4 cup plus
6 tbs sugar
1/4 tsp salt
8 oz high
1/2 c strawberry reduction
2-1/2 lbs strawberries, fresh or frozen
1 c sugar
1/2 tsp salt
3 tbs sugar
1/2 c heavy cream
1/2 c whole milk
1/2 tsp vanilla
1 cup, approximately 5-8 minutes. Watch carefully to ensure syrup doesn't burn.
1 cup strawberry reduction in a small saucepan over medium heat. Add gelatin mixture and cook, stirring, until gelatin dissolves.
1/2 c heavy whipping cream on medium until soft peaks form. Add sugar and continue whipping until stiff peaks form. Gently fold strawberry mixture into whipped cream and stir in reserved diced strawberries. Refrigerate 4 to 6 hours.
1/3 the batter and smooth the top with a spatula. Fill the dome portion of the cake pan with the remaining batter and attach the cover.
1/2 c warm milk mixture to egg yolks and stir until combined. Pour egg yolk mixture into saucepan and cook, stirring constantly, until thick.