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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: For the wild strawberry sorbet:
In a saucepan, over medium heat, combine 2 pints of the strawberries, 1 cup
sugar, orange juice and water. Bring the mixture to a boil. Cook for 4
minutes. Remove from the heat and cool. In a blender, puree the mixture
until smooth. Strain through a fine mesh sieve. Stir in the Grand Marnier.
Chill the mixture completely. Pour the strawberry mixture into an ice cream
machine and follow the manufacturer's directions for the churning time.
For the cream Anglaise:
In another saucepan, over medium heat, combine the half-half, remaining 1/2
cup sugar and vanilla bean and pulp. Bring the mixture to a simmer, and
cook for 2 minutes. Add 1/4 cup of the hot cream mixture to the egg yolks.
Whisk well. Add the yolk mixture to the hot cream mixture. Whisk well.
Continue to cook for 4 minutes. Remove from the heat and cool completely.
To serve, spoon the cream Anglaise in the center of each serving bowl.
Place a couple scoops of the Sorbet in the center of the sauce. Garnish
with the remaining pint of strawberries.
Yield: 6 to 8 servings
Per serving: 2201 Calories (kcal), 76g Total Fat, (31% calories from fat);
27g Protein, 348g Carbohydrate, 1029mg Cholesterol, 243mg Sodium
Food Exchanges: 0 Grain(Starch), 1 Lean Meat, 0 Vegetable, 1 Fruit, 14 1/2
Fat; 20 Other Carbohydrates
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