Strawberries al Asti

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup almonds, blanched
  • cups Asti Spumante or other sparkling white wine
  • 6 egg yolks
  • ¾ cup sugar
  • 3 cups strawberries
  • 1 cup heavy cream, whipped and sweetened
  • cup currant jelly


  1. Preheat oven to moderate (350°F.).

  2. Crush the almonds in a mortar or blender. Add two cups of the wine and heat to simmering.

  3. Beat the egg yolks with one-half cup sugar. Add the almonds while stirring and turn into a buttered and sugared eight-inch cake pan. Set on a rack in a pan of hot water and cook for about twenty-five minutes, until custard is set. Stand in cold water to cool. Chill.

  4. To serve, unmold custard onto a cold plate. Roll the berries in one-quarter cup sugar. Pile in the center of the custard.

  5. Using a pastry tube, make a border around the berries with the whipped cream.

  6. Mix the jelly and remaining one-quarter cup wine and pour around the custard.

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