Goes great with a nice mug of freshly brewed mug of coffee.
1 1/4 cup
1/2 cup / 110 gms, unsalted and cubed
1/4 cup, chilled
1 kg, fresh
1 1/2 tsp
15 - 20 Minutes
2.5 - 3 Hours
(including the dough resting time)
200 Deg C
Makes a 9'' Pie
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.
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.