| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Strawberry |
8 |
Servings |
INGREDIENTS
| 1 |
|
Sheet frozen puff pastry; thawed |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Flour |
| 1 |
pk |
Unflavored gelatin |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Low fat milk |
| 3 |
|
Egg yolks |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Coconut extract |
| 1/2 |
c |
Heavy cream; whipped |
| 1/4 |
c |
Powdered sugar |
| 2 |
|
Squares semisweet chocolate; melted |
| 1 |
c |
Strawberries; sliced, hulled |
| 2 |
md |
Bananas; thinly sliced |
|
|
Strawberries and mint for garnish |
INSTRUCTIONS
Heat over to 400°. unfold 1 sheet (1/2 of 171/2 oz pkg), thawed pastry on
floured surface. Cut lengthwise into three 3 inch wide strips. Place on
ungreased baking sheet. Bake in the oven for 15 to 17 minutes, or until
pastry is puffed and golden brown. Cool on pastry or wire rack. Stir
together sugar, flour, gelatin and salt in medium size saucepan. Whisk
together milk and egg yolks in bowl. Stir milk mixture into sugar
mixture.Cook over low heat, stirring constantly, until mixture thickens and
coats the back of a spoon, about 15 minutes; do not boil or the custard
will curdle. Remove saucepan from heat. Place berries, granulated sugar and
gelatin mixture in food processor or blender. Whirl to puree. Pour into
bowl. Chill until mixture mounds when dropped from spoon, 1 hour. Beat
cream and powdered sugar in chilled bowl until soft peaks form. Stir one
quarter of cream into strawberry puree to lighten mixture. Fold in
remaining cream. Spoon into 6 stemmed glasses or dessert bowls, dividing
equally. Chill fo 2 hours. Or, after lightening puree with cream, layer
remaining whipped cream with strawberry puree in stemmed glasses. Garnish
with strawberries.
Recipe by: Tootie's Special Recipe Collection
Posted to TNT Recipes Digest by LVFG53A@prodigy.com (MRS IRA M DENNIS) on
Feb 19, 1998
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