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Serves 10
Strawberry Sauce:
30 Fresh Ponchatula strawberries (sliced thin)
¼ Pound Butter, unsalted
½ Cup Brown Sugar
1 Whole orange (juiced)
2 oz. Southern Comfort
¾ Quart Heavy whipping Cream
Method:
1) In a saucepan melt the butter, add sugar, and stir until smooth.
2) Add strawberries and gently stir until cooked.
3) Add the orange juice and Southern Comfort, cook for 2 minutes.
4) Add heavy cream, let reduce until a mixture is a creamy consistency.
Vanilla Custard:
Yield: 1 ¾ quarts
1 qt. Heavy Cream
2 tbls. Vanilla extract
25 Egg yolks
10 oz. Granulated sugar
1 lb mascarpone cheese
Method:
1) In a heavy saucepan mix cream and vanilla extract, heat just until a
boil.
2) Wisk egg yolks and sugar together in large bowl.
3) Temper the egg yolks with 1/3 of the cream.
4) Pour egg mixture into saucepan, stirring constantly, until very thick.
5) Fold in mascarpone cheese till smooth.
6) Remove from heat and strain in to a clean bowl, cool over ice bath.
Eat enjoy
Notice: These recipes are copyrighted material, No other license is given or
permission granted.
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