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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Combine eggs, sugar, and salt in a 2-quart mixing bowl. Whisk together.
Slowly stir in heated half-and-half. Strain cream mixture into a double
boiler and cook over simmering water until custard coats a metal spoon.
Stir constantly. Remove from heat and cool. Add vanilla.
Dissolve gelatin in boiling water. Stir well and add cold water. Chill
until consistency of heavy syrup. Stir in sherry and whip until fluffy.
Fold in sliced strawberries.
Cut pound cake into 12 slices, approximately 1/4 inch thick. In a large
decorative serving bowl, layer strawberry filling, cake, and custard sauce
in alternate layers, ending with strawberry filling. Refrigerate for 2 to
24 hours.
To serve, spoon out into serving dishes, cutting deep into bowl to get all
layers. Garnish each serving with whipped cream, one whole strawberry, and
one mint leaf.
| Ingredients:
3 Eggs
1/4 Cup(s) Sugar
1/8 Teaspoon(s) Salt
2 1/4 Cup(s) Heated Half-And-Half
1/2 Teaspoon(s) Vanilla
1 Package(s) Strawberry Gelatin (4 serve)
1 Cup(s) Boiling Water
3/4 Cup(s) Cold Water
1/4 Cup(s) Sherry
1 Cup(s) Fresh Sliced Strawberries
8 Ounce(s) Pound Cake
1/2 Cup(s) Whipped Heavy Cream
6 medium Whole Strawberries
6 small Mint Leaves |
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