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Crème Margot

Ingredients

¼ pint strawberry purée
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

Purée 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.


Soak the gelatine in the water, then dissolve it over gentle heat and add to the custard with the strawberry purée. 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.


Decorate it with whipped cream, whole strawberries and pistachio nuts.

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