Strawberry, White Chocolate Strawberry Almond Gratinee

By Floridaberry

Ingredients

• Almond Genoise
• 5 large eggs, separated
• 9 ounces sugar
• 5 tablespoons water
• 2 ounces rum
• 2 tablespoons vanilla
• 5 1/2 ounces cake flur
• 1/2 cup fine ground toasted almonds
• Cream yolks, sugar, water, rum and vanilla until fluffy. Add beaten egg whites and fold in. Add cake flour and almonds; fold in. Bake in prepared pan for 12-15 minutes at 350 degrees F.
• White Chocolae Mousse
• 9 ouncess cream cheese
• juice and rind of 1 lemon
• 2 tablelspoons vanilla
• 1 cup custard pudding, homemade or from package mix
• 4 tablespoons water with 3 small packages of Knox gelatin
• 1/2 cup sugar
• 8 ounces whipped heavy cream
• 5 ounces white chocolate melted
• Cream the cream cheese, lemon and vanilla with mixer until smooth. Fold in cooled custard, gelatin, water, and then whipped cream until smooth. Add white chocolate last and stir until smooth. Set asid

Preparation

Step 1

1- (1 1/2) pint fresh strawberries
4 (3 inch) diameter x 3 inch tall PVC pipe
1/2 cup sugar
1/2 cup raspberry sauce
1/2 cup mango puree
fresh mint

Method: Cut 3 inch rounds of genoise and place inside of PVC pipe. Halve strawberries and place around the inside of PVC pipe. Fill with white chocolate mousse and top with another piece of genoise; press to firm. When ready to serve, unmold onto plate; sprinkle top with sugar and carmelize under broiler or use a propane blow torch for best results. Garnish with fresh fanned strawberries and fresh mint. Spoon raspberry sauce and mango sauce around base.

Yields 4 servings