STRAWBERRIES PONCHATOULA
Serves 10
Strawberry Sauce:
30 Fresh Ponchatula strawberries (sliced thin)
¼ Pound Butter, unsalted
½ Cup Brown Sugar
1 Whole orange (juiced)
2 oz. Southern Comfort
¾ Quart Heavy whipping Cream
Method:1) In a saucepan melt the butter, add sugar, and stir until smooth.2) Add strawberries and gently stir until cooked.3) Add the orange juice and Southern Comfort, cook for 2 minutes.4) Add heavy cream, let reduce until a mixture is a creamy consistency.Vanilla Custard:Yield: 1 ¾ quarts1 qt. Heavy Cream2 tbls. Vanilla extract25 Egg yolks10 oz. Granulated sugar1 lb mascarpone cheeseMethod:1) In a heavy saucepan mix cream and vanilla extract, heat just until a boil.2) Wisk egg yolks and sugar together in large bowl.3) Temper the egg yolks with 1/3 of the cream.4) Pour egg mixture into saucepan, stirring constantly, until very thick.5) Fold in mascarpone cheese till smooth.6) Remove from heat and strain in to a clean bowl, cool over ice bath.
Enjoy!
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All the best…
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Mary Eason
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