Almond Cream With Strawberry Sauce Recipe
Ingredients
| Sugar | 2/3 Cup (16 tbs) | |
| Cornstarch | 6 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| Half and Half | 2 Cup (16 tbs) | |
| Almond extract | 1/2 Teaspoon | |
| Frozen strawberries package | 1 , undrained |
Directions
Combine the sugar, cornstarch, and salt in a medium-size heavy saucepan.
Gradually stir in the milk, then the half-and-half.
Cook over moderate heat, stirring constantly, until the mixture boils about 10 minutes then boil, uncovered, for 1 minute.
Remove from the heat, let cool for 5 minutes, then stir in the almond extract.
Pour into 6 to 8 individual serv-ing dishes, let cool for 15 minutes, then cover with plastic food wrap and refrigerate for at least 3 hours.
Meanwhile, puree the strawberries in a food processor or an electric blender about 30 seconds.
Pour into a small sauceboat, cover with plastic food wrap, and refrigerate until ready to serve.
Gradually stir in the milk, then the half-and-half.
Cook over moderate heat, stirring constantly, until the mixture boils about 10 minutes then boil, uncovered, for 1 minute.
Remove from the heat, let cool for 5 minutes, then stir in the almond extract.
Pour into 6 to 8 individual serv-ing dishes, let cool for 15 minutes, then cover with plastic food wrap and refrigerate for at least 3 hours.
Meanwhile, puree the strawberries in a food processor or an electric blender about 30 seconds.
Pour into a small sauceboat, cover with plastic food wrap, and refrigerate until ready to serve.
Chef
