-
Puree 225 g/8 oz of the strawberries in a
blender or food processor and slice the remainder.
Make up the jelly according to the packet
directions.
-
When cold but not set, pour a little
into the base of a 900 ml/3 3/4 cup
charlotte mould or cake tin (pan) (not a
loose-bottomed one). Leave to set.
-
Arrange the
strawberry slices and angelica leaves attractively
on the jelly and gently pour a little more jelly
over, just to cover. Chill again until set. Line the
tin with the sponge fingers, trimming to fit.
-
Whisk
together the egg yolks and sugar until thick and
pale, then stir in the strawberry puree. Bring the
single cream just to the boil and pour over the
strawberry mixture, whisking all the time.
-
Return
the mixture to the pan and cook very gently,
stirring, until the mixture thickens and coats the
back of a spoon. Do not allow to boil.
-
To test, lift
the spoon out of the mixture and draw a linger
across the back of the spoon: if it leaves a clear
line, the custard is ready.
-
Sprinkle the gelatin
over the water in a small bowl. Leave to soften for
5 minutes, then stand the bowl in a pan of hot water
and stir until the gelatin has dissolved completely
(or dissolve briefly in the microwave).
-
Stir into
the custard and flavor to taste with vanilla. Leave
until cold and on the point of setting.
-
Whip the cream until peaking and fold into the
mixture with a metal spoon. Turn into the prepared
tin. Cover with foil and chill until set.
-
Trim the
tips of the sponge fingers level with the top of the
filling. Dip the base of the tin briefly in hot
water, then turn out on to a serving plate.
-
Chop the
remaining jelly and arrange around the base to
decorate.
Desserts
Recipes - Strawberry Russe Recipe