Gourmet Grandma
Strawberry Sauce
By Maxine Byrd
Jun 1, 2003 - 9:59:00 PM

This is a deliciously simple recipe. With the use of half and half cream instead of whipping cream and no eggs, it is also more heart healthy than the usual brûlée.

Sauce

3 cups strawberries - washed and hulled

1/2 cup sugar

Creme

2 1/2 cups half and half

1/2 cup sugar

1 tsp. vanilla

2 level tsp. powdered gelatin (unflavored)

Puree strawberries and sugar in blender until smooth. Strain out seeds, if desired. Set aside. To make custard, gently heat cream with sugar and vanilla for 15 minutes. Do not let mixture boil! Remove from heat. Sprinkle gelatin onto a small amount of cold water to soften it and then add to the mixture and stir well. Pour mixture into four to six small dishes and refrigerate for 10 hours. Pour sauce on top of creme or serve on the side.

maxine@canyonnewspaper.com

 



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