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Sturgeon Bay, Wisconsin
Strawberries in White Chocolate Cream
Place 1 cup heavy cream in a heavy 1-quart saucepan. Cook over medium heat (2 to 3 minutes) until cream just comes to boil. Remove from heat. Combine sugar and cornstarch in a small bowl. Stir in egg yolks with wire whisk until light and creamy (1 to 2 minutes). Gradually add warm cream into egg mixture. Return to pan. Add vanilla. Cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon (3 to 4 minutes). Remove from heat. Stir white chocolate into custard until melted. Refrigerate overnight.
Whip 1-1/2 cups heavy cream until stiff peaks form. Gently mix whipped cream into custard. Clean and slice strawberries. Spoon strawberries halfway into 8 parfait glasses. Spoon 1/4 cup white chocolate mixture over strawberries. Fill rest of glass with strawberries. Fill disposable decorating bag equipped with coupler and a decorating tip with the rest of custard mixture. Pipe dollop of custard on top of strawberries. Chill at least 1 hour until slightly firm.
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