Creme Margot, refreshing your inside!
Creme Margot, Have you ever eaten? How about this dessert after meals?
Ingredients
- ¼ pint strawberry puree
- ½ oz gelatine
- 3 tablespoons water
- 3 tablespoons double cream (whipped)
- 1 egg white (stiffly whisked)
For custard
- 3 egg yolks
- 1½ oz caster sugar
- ½ pint milk
For decoration
- Whole strawberries
- Few pistachio nuts
- Little double cream
Method
Step 1
Puree strawberries by rubbing through a nylon strainer. Work the egg yolks and sugar together until light in colour.
Scald milk, then pour it on to the egg mixture. Return mixture to the pan and stir it over gentle heat until the custard coats the back of the spoon; do not boil it. Strain this custard and leave it to cool.
Step 2
Soak the gelatine in the water, then dissolve it over gentle heat and add to the custard with the strawberry puree.
Place the bowl over ice and stir until custard is thickening creamily, then fold in the cream and the egg white. Turn into a glass bowl to set.
Step 3
Decorate it with whipped cream, whole strawberries and pistachio nuts.
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