RUBIES IN THE SNOW

By jarren

Ingredients

• White Chocolate Cream:
• 2 cups whipping cream
• 4 oz white chocolate, grated or finely chopped
• 4 egg whites from extra-large eggs
• 1 tsp vanilla
• 1 , 10-oz jar best-quality strawberry preserves
• 1/4 cup Grand Marnier
• 4 cups stemmed strawberries

Details

Servings 6

Preparation

Step 1

To make the white chocolate cream, pur 1 cup of the whipping cream into a small saucepan and place over medium heat. When tiny bubbles form around the edges of the pan, remove from the heat and whisk in the white chocolate. Pour the mixture through a sieve into a pitcher to rid it of lumps.

Bring a small saucepan 1/4 full of water to a gentle simmer. Combine the remaining 1 cup cream and the egg whites in a heatproof 1 quart bowl and set over (but not touching) the simmering water. Dribble in the white chocolate mixture, whisking constantly. Continue cooking, stirring constantly until the mixture coats a spoon, 5-6 minutes. Transfer the bowl to a large bowl filled halfway with ice water. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let cool, stirring once after 10 minutes; this will take about 20 minutes. Stir in the vanilla, cover and chill well.

Place the preserves in a small saucepan over low heat and heat until softened to a glaze, just a few minutes (or microwave on high for about 90 seconds). Stir in the liqueur, then cool for 2-3 minutes.

Spoon the white chocolate cream into 6-8 bowls or wineglasses. Top with the berries and glaze and serve at once.