One of my favourites for breakfast or even dessert.

Goes great with a nice mug of freshly brewed mug of coffee.
Bon Appétit
INGREDIENTS
Short-Crust Pastry
Refined Flour
Salt
Sugar
Butter
Water

Filling

Strawberries
Sugar
Cornstarch
Water
Gelatine
Lemon Juice
Salt
QUANTITY

1 1/4 cup
1/2 tsp
1 tbsp
1/2 cup / 110 gms, unsalted and cubed
1/4 cup, chilled


1 kg, fresh
1 cup
3 tbsp
3/4 cup
1 1/2 tsp
1 tbsp
to taste
PREP TIME
15 - 20 Minutes

TOTAL TIME
2.5 - 3 Hours
(including the dough resting time)

OVEN
TEMPERATURE
200 Deg C

SERVINGS
Makes a 9'' Pie

RECIPE

Prepare the Short Crust Pastry as per this recipe.

Bake in a preheated oven for 15 minutes.
(do not forget to poke holes in the bottom of the pastry, and place the aluminium foil and the beans)

Remove the beans and the foil and bake for another 5 - 10 Minutes.

For the filling, arrange half of strawberries in baked pastry shell.
Purée the remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.

In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into the boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Remove from the flame.

While this coulis is simmering, take the required amount of gelatine, mix it with a little water and cook over a double boiler, stirring frequently.

Pour the gelatine in the coulis and mix well.

Immediately add the strawberry coulis over the berries in pastry shell.

Chill for 4 - 5 hours before serving.

Each slice can be served with a dollop of whipped cream.






MY NOTES
**Do not add gelatin to boiling mixture or allow it to sit outside for too long. Keep gelatin dishes refrigerated until ready to serve to maintain their gelatinous state.
 


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