Sugared strawberries with cream recipe | Taste of France®
Serves: 8 For the strawberry juice For the strawberry filling For the basil-flavored langue de chats batter For the strawberry glaze To assemble For the…
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Ingredients
- 2 lb. (1 kg) strawberries for making jams
- ¼ cup (1¾ oz./50 g) superfine sugar
- 2 sheets (5 g) gelatin
- 5½ oz. (150 g) strawberry jam
- 3½ oz. (100 g) strawberries (reserved from preparing the juice), diced
- 48–56 large strawberries, depending on size
- ¼ oz. (5 g) fresh basil leaves
- 6 tbsp (3 oz./85 g) butter, softened
- ¾ cup (3½ oz./100 g) confectioners’ sugar, sifted
- Scant ½ cup (3½ oz./105 g) egg whites, at room temperature
- 1 pinch salt
- Generous ¾ cup (3½ oz./100 g) all-purpose flour, sifted
- Green food coloring
- 1⅓ cups (315 ml) strawberry juice (see above)
- 2 tbsp (30 ml) water
- 1 tbsp (12 g) superfine sugar
- 1½ tsp (6 g) pectin NH
- 1 carton of whipping or heavy cream
- Light brown sugar
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