One of my favourites for breakfast or even dessert.
Goes great with a nice mug of freshly brewed mug of coffee.
Bon Appétit
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 aluminum 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.
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.