STRAWBERRY RUSSE
SERVES 12
INGREDIENTS
12 ladyfingers, split
2 envelopes unflavored gelatin
½ cup cold water
4 large Fresh egg yolks
¾ cup sugar
¼ tsp salt
2 cups milk
2 tsp vanilla extract or ¼ cup dry sherry
2 cups heavy cream, whipped
1 cup Jersey Fresh strawberries, halved
Line the bottom and sides
of an oiled 2½-quart mold
or a 7-inch spring form pan with
split ladyfingers and set aside.
Soften gelatin in cold water and set
aside.
Combine egg yolks, sugar, salt,
and ¼ cup of the milk in top part
of a double boiler. Heat remaining
milk and gradually add to egg-yolk
mixture. Stir and cook over
hot water, do not boil, until the
custard coats a metal spoon.
Remove from heat and stir in
softened gelatin. Add vanilla
or sherry. Cool over ice water until
the mixture begins to thicken. Fold in
whipped cream. Pour mixture into
prepared mold. Chill until firm and
ready to serve. Unmold on a serving
plate. Garnish as desired with Jersey
Fresh strawberries and additional
whipped cream put through a pastry
tube.