By Michael Minorgan for Curtains Up minorgan@yahoo.ca
SWEET SUMMER STRAWBERRIES
Strawberries and summer what a delicious combination especially at this time of year when the local berries are at their very best and sweetest. Although the strawberry was used way back in ancient Rome largely for its medicinal qualities (it eases among others arthritis, gout, high cholesterol and is rich in vitamin C). It was the food loving connoisseurs of France under King Charles V who, in the early 1300’s, started taking the strawberry from the forest and planting them in their gardens. (1) A visit to one of our many outdoor markets this weekend will provide us with a wonderful bounty of these delicious berries to choose from. This week’s recipe is a dressed up version of strawberry shortcake and the addition of mascarpone cream filling adds to its summery sinfulness…Enjoy!
You can readily substitute any other fresh berry you like (
1) wikipedia
Ingredients
1 pkg frozen puff pastry, thawed
1 cup (250 mL) mascarpone cheese
¾ cup (175 mL) Sweetened Condensed Milk
¾ cup (175 mL) whipping cream, whipped
4 oz (30 g) white chocolate, melted, divided
1 ½ cups (375 mL) sliced, hulled fresh strawberries, divided
Garnish
Fresh strawberries
Preparation 1. Preheat oven to 400ºF (200ºC).
2. On lightly floured surface, roll out half of puff pastry to a 12” (30 cm) long by 8” (20 cm) wide rectangle. Cut in half horizontally. Transfer both rectangles to parchment lined baking sheet. Prick all over with tines of fork. Refrigerate while you repeat with remaining puff pastry. 3. Bake rectangles, one sheet at a time, in centre of preheated oven for 12-15 minutes or until puffed and golden. Cool completely on racks. 4. Beat mascarpone cheese until smooth. Gradually beat in sweetened condensed milk, beating until smooth and well combined. In thirds, fold in whipped cream. 5. Place one piece of puff pastry on serving platter. Lightly crush top to flatten. Liberally drizzle with one quarter of white chocolate. Spread with one-quarter of cream mixture. Top with one third of strawberries. Repeat layers twice. Top with last sheet of puff pastry. Drizzle decoratively with remaining white chocolate. Refrigerate for at least 2 hours or for up to 8 hours including remaining cream mixture. To serve, slice and plate; dollop from remaining cream mixture onto side of plate and top with fresh strawberries. If you would rather use a pastry cream filling instead of the mascarpone cheese here is a recipe for that
Cream Filling
Ingredients
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 cup half and half cream
- 2 slightly beaten egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 cup whipping cream
Method
In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream.
