The Rural Voice, 1993-06, Page 38June's the time for strawberries and cream
The month of June brings with it
the most delicious taste of summer
— plump, juicy strawberries.
June is also dairy month, which
seems appropriate because when
you think of berries it's hard to
imagine them with out the tempting
taste of thick rich cream.
This issue we offer delectable
recipes which contain everyone's
summertime favourite and its
perfect complement.
COLD STRAWBERRY SOUFFLE
1 L (2 pints) hulled, cleaned
strawberries
2 envelopes gelatin
125 ml (1/2 cup) cold water
200 ml (3/4 cup) sugar, divided
15 ml (1 tbsp) lemon juice
25 ml (2 tbsp) kirsch
250 ml (1 cup) whipping cream
6 egg whites
pinch cream of tartar (optional)
Using 1.5 ml (6 cup souffle dish)
prepare paper collar about 7.5 cm (3
inches) wide and long enough to
wrap around dish with some overlap.
Tie collar to dish using cotton string
and allow about 5 cm (2 inches) of
collar to extend above top of dish. Set
aside.
Set aside six to eight strawberries
for garnish. Puree remainder in
blender or food processor.
Mix gelatin, water and 125 ml (1/2
cup) sugar in small saucepan. Cook
together over low heat until
dissolved.
In large bowl pour mixture into
berries, add lemon juice and kirsch.
Place in refrigerator 30 to 45 minutes
or until mixture is very thick but not
firm.
Meanwhile, whip cream until it
holds its shape but is soft. Set aside.
Whisk egg whites until soft. Add
remaining 50 ml (1/4 cup) sugar.
Continue whisking until whites hold
their shape, but are still soft. Use
pinch of cream of tartar if whisking
egg whites in bowl not made of
copper.
Remove strawberry mixture from
34 THE RURAL VOICE
Strawberry Torte a real treat.
refrigerator. Fold a third of egg
whites into strawberries. Break up
any gelatin lumps that may have
formed. Add remaining whites and
cream. Fold together carefully not to
lose any volume. Use only six turns
of the hand. Spoon from bottom of
bowl into prepared dish.
Refrigerate until firm, at least four
hours. Remove collar before serving
and decorate with strawberries.
STRAWBERRY TORTE
1 cup (250 ml) all-purpose flour
1/4 cup (50 ml) icing sugar
1/2 cup (125 m1) butter
2 cups (500 ml) milk
1/4 cup (50 ml) cornstarch
3 egg yolks
1/2 cup (125 m1) sugar
1/2 tsp (2 ml) almond flavouring
1 cup (250 ml) whipping cream
4 cups (I L) strawberries, halved
In large bowl, blend flour and
icing sugar. Cut into butter until
mixture resembles fine crumbs.
Spoon dough into a 9 inch (23 cm)
springform pan and pat down firmly.
Bake at 375 °F (190°C) for 15
minutes. Set aside to cool. Remove
form pan.
In large bowl blend 1/2 cup (125
ml) milk with cornstarch to form
smooth paste. In separate bowl, beat
egg yollcs and sugar until smooth; stir
into cornstarch mixture. Heat
remaining 1 1/2 cups (375 ml) milk
into cornstarch -egg mixture, then add
to milk in saucepan, whisking
constantly. Cook, whisking over
medium heat until mixture thickens,
about five minutes. Add almond
flavouring. Set aside. Cool to room
temperature.
Meanwhile, beat whipping cream
until stiff. Fold half whipping cream
into cooled almond filling.
To assemble torte, spread half
almond filling over base. Top with
half of the prepared strawberries,
remaining almond filling and
remaining strawberries. Garnish with
rosettes of whipped cream. Makes
eight servings.
QUICK STRAWBERRY WITH
WINE CREAM
Combine 2 tbsp (25 ml) chilled
dry white wine, two tbsp (25 ml)
sugar and 1/2 tsp (2 ml) vanilla in
chilled mixing bowl. Add 1/2 cup
(125 ml) whipping cream and beat
until soft peaks form. Cover and
refrigerate. Wash, hull and slice 4