Gelatin with Anglaise Cream

Name: Gelatin with Anglaise Cream
Yield: 8
Ingredients: Gelatin; 2 cups of water; 2/3 cup of sugar; 1 tablespoon of unflavored gelatin in red form; 1 teaspoon of grated lemon zest; 600g of strawberries; 2 envelopes of unflavored gelatin in white form; Cream; 2 cups of skim milk; 1/3 cup of sugar; 5 egg yolks; Acessory; Refrigerator tray, 24cm x 28cm, greased with oil

1
Gelatin
2
2 cups of water
3
2/3 cup of sugar
4
1 tablespoon of unflavored gelatin in red form
5
1 teaspoon of grated lemon zest
6
600g of strawberries
7
2 envelopes of unflavored gelatin in white form
8
Cream
9
2 cups of skim milk
10
1/3 cup of sugar
11
5 egg yolks
12
Acessory
13
Refrigerator tray, 24cm x 28cm, greased with oil

Ingredients

1
Gelatin
2
2 cups of water
3
2/3 cup of sugar
4
1 tablespoon of unflavored gelatin in red form
5
1 teaspoon of grated lemon zest
6
600g of strawberries
7
2 envelopes of unflavored gelatin in white form
8
Cream
9
2 cups of skim milk
10
1/3 cup of sugar
11
5 egg yolks
12
Acessory
13
Refrigerator tray, 24cm x 28cm, greased with oil

Directions

1
Gelatin
2
1
3
Combine 1 cup of water in a bowl and sprinkle with gelatin
4
Heat over low heat, stirring occasionally, until dissolved
5
Pour into a mold and add remaining water, lemon zest, and sugar
6
Mix well
7
2
8
Cut 16 strawberries in half lengthwise and reserve
9
Place one-quarter cup of gelatin mixture in the refrigerator tray
10
Refrigerate for 5 minutes
11
Do not let it set
12
3
13
Distribute the strawberry halves with their cut sides up
14
Cover with a little more gelatin mixture
15
Refrigerate until creamy
16
4
17
Cut remaining strawberries, mix with leftover gelatin, and shape into forms
18
Refrigerate for 6 hours
19
Cream
20
1
21
Mix egg yolks with sugar until pale
22
Heat milk over low heat and gradually add to the egg yolk mixture, whisking constantly without letting it boil
23
2
24
Cover with plastic wrap and let cool
25
Unmold and serve chilled, accompanied by cream.