250g of strawberries
1 tablespoon of red gelatin, unsweetened
1/4 cup of cold water
5 egg yolks
1/2 cup of sugar
1 tablespoon of orange liqueur
1 cup of heavy cream
5 large egg whites
2 tablespoons of sugar
8 large and attractive strawberries for garnish
1/2 cup of warm strawberry gelato, passed through a sieve
For the strawberry sauce
1 tablespoon of cornstarch
1/2 cup of cold water
360g of clean strawberries
2 tablespoons of orange liqueur (Curaçao, Cointreau or Grand Marnier)
250g of strawberries
1 tablespoon of red gelatin, unsweetened
1/4 cup of cold water
5 egg yolks
1/2 cup of sugar
1 tablespoon of orange liqueur
1 cup of heavy cream
5 large egg whites
2 tablespoons of sugar
8 large and attractive strawberries for garnish
1/2 cup of warm strawberry gelato, passed through a sieve
For the strawberry sauce
1 tablespoon of cornstarch
1/2 cup of cold water
360g of clean strawberries
2 tablespoons of orange liqueur (Curaçao, Cointreau or Grand Marnier)
Puree the strawberries in a blender
Soak the gelatin in cold water
Combine the egg yolks and sugar in a bowl and whisk over low heat until thickened
Remove from heat
Add the gelatin, liqueur, and strawberry puree
Mix well
Chill in the refrigerator until it begins to thicken
Whip the heavy cream until stiff peaks form
Beat the egg whites until stiff peaks form and gradually add the sugar, beating constantly
Combine the thickened egg yolk mixture with the whipped cream and sugar, mixing carefully
Pour into a greased mold and refrigerate for 3 hours or until firm
Prepare the sauce: mix the cornstarch and water, then heat over low heat for 1 minute, stirring constantly
Remove from heat and add the chopped strawberries
Let cool completely
Just before serving, add the liqueur
Unmold the dessert and garnish with moistened strawberries in warm strawberry gelato
Serve with the sauce
Serves 6-8 people.
