Cupids Coupe Food

CUPID'S COUPE

Cupid's Coupe image

Provided by Molly O'Neill

Time 20m

Yield Four servings

Number Of Ingredients 7

Ingredients

1 sheet phyllo dough
1 tablespoon melted butter
1 tablespoon confectioners' sugar
2 pints fresh strawberries, hulled
1 cup heavy cream
1/4 cup granulated sugar
Grated zest of 1 lime

Steps:

Preheat oven to 350 degrees. Brush the phyllo sheet with butter and sprinkle with confectioners' sugar. Cut the sheet in half crosswise and then lengthwise to make 4 rectangles. Make a fan by taking the short side of 1 of the rectangles and gathering it together like pleats on a skirt, pinching the pleats together to make them stick. Place on a parchment-lined baking sheet. Repeat with remaining rectangles. Bake until light brown, about 5 minutes. Set aside.
Place a scant pint of the strawberries in a blender and puree, stopping as necessary to scrape sides of jar. Pass the puree through a fine sieve so you are left with only a thick liquid. Set aside. Whip cream to soft peaks. Add the sugar and the lime zest. Whip to stiff peaks. Coarsely chop enough of the remaining strawberries to make 1/2 cup. Stir them into the cream mixture. Stir in the strawberry puree.
Thinly slice the remaining strawberries. Either use a small heart-shaped cutter to cut hearts out of the strawberry slices or trim them into heart shapes with a small knife. Press several of the strawberry hearts in a decorative, asymmetrical pattern against the inside of each of 4 wineglasses. Spoon in the mousse. Top with a layer of strawberry hearts. Place the narrow end of each fan into the mousse. Serve immediately.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 26 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 48 milligrams, Sugar 25 grams, TransFat 0 grams

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