准备

制作半空

• 将8-1/2×4-1/2英寸面包盘与保鲜膜上列。用中火在2夸脱的锅中，用1/4杯糖煮切成薄片的草莓，偶尔搅拌，直到浆果变软并开始分裂5至7分钟。搁置。

  Choose a medium stainless-steel bowl that can rest just inside a medium saucepan. Pour about 1 inch of water in the saucepan and bring to a boil. Reduce the temperature to maintain a gentle simmer. Choose another bowl large enough to hold the medium bowl. Fill the large bowl with about 2 inches of ice water; set aside. Put the egg yolks, whole egg, and the remaining 1/4 cup sugar in the medium bowl and whisk until well combined and pale yellow, about 2 minutes. Add the reserved strawberry mixture and whisk to combine. Set the bowl over the saucepan without letting it touch the water and whisk constantly until the mixture is thick and leaves a trail when you lift the whisk, 3 to 4 minutes. Set the bowl in the ice water and whisk occasionally until cool, about 5 minutes.

  Meanwhile, in a large chilled metal mixing bowl with a hand mixer on medium-high speed (or in a stand mixer fitted with the whisk attachment), beat the cream to medium peaks, 2 to 3 minutes.

  将鲜奶油轻轻折叠到草莓混合物中，直到合并为止。将混合物倒入面包锅中，使表面平滑，用塑料覆盖，然后冷冻至少6小时，直至一整夜。

服务

• 用糖和大玛尼尔（如果使用）品尝四分之一的草莓。静置，直到浆果释放出5至10分钟的一些果汁。

  同时，从冰箱中取出半固定剂，让它在室温下静置5至10分钟以稍微软化。倒在切菜板上，取下塑料，切成薄片。服务与四分之一的浆果。