Strawberry Gelatin With Dulce De Leche Sauce Food

DULCE DE LECHE ICE CREAM WITH FRESH STRAWBERRIES AND MEXICAN CHOCOLATE SAUCE

Steps:

• Place first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth.
• Divide ice cream among 6 bowls. Sprinkle berries over. Spoon warm or room-temperature sauce over.

STRAWBERRY GELéE

Steps:

• Run a 9 x 12-inch rimmed baking sheet under cold water and shake off the excess. Line the damp pan neatly with plastic wrap. (The water will help the plastic stick to the pan.)
• Cut enough of the strawberries into tiny dice to measure 1/4 cup.
• Put the remaining strawberries in a food processor and process to a very smooth puree. Strain and measure out 2 cups.
• Pour about 1/2 cup of the puree into a small bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute.
• Pour the water into a saucepan and whisk in the agar. Add 1/2 cup of the strawberry puree and bring to a boil over medium-high heat. Add the puree with the gelatin and whisk for at least 1 minute to dissolve the gelatin. Remove the pan from the heat and add the remaining 1 cup puree, the sugar, the Triple Sec, and the diced strawberries. Taste for sugar and stir in more if needed.
• Skim any froth. Pour into the baking sheet and refrigerate for at least 2 hours to set. To serve, turn out onto a cutting board and cut into small squares. Or use a whisk to break the gelée up into irregular shapes.

STRAWBERRY GELATIN DESSERT

Steps:

• In a bowl, combine cracker crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake at 350° for 10 minutes or until golden brown. Cool on a wire rack., Combine strawberries and sugar in a small bowl; let stand for 20 minutes. In another bowl, dissolve gelatin in water. Drain berries, reserving the juice; add enough water to juice to measure 1 cup. Stir berries and juice mixture into gelatin. Refrigerate until partially set., Meanwhile, combine marshmallows and milk in a saucepan. Cook and stir over low heat until blended and smooth. Cool to room temperature, about 15 minutes. Fold in whipped topping, then gelatin mixture. Pour into prepared crust. Refrigerate for 4 hours or until firm.

STRAWBERRY GELATINS

Steps:

• Hull and quarter 1 pound of the strawberries; combine in a medium bowl with sugar and lemon juice. Set aside, stirring occasionally, about 10 minutes. Place 1 cup cold water in a small saucepan; sprinkle gelatin over water. Let stand at least 5 minutes to soften.
• Working in batches, puree strawberry mixture in a blender. Strain through a fine-mesh sieve into a large measuring cup after each batch (discard solids). Add enough water to strained juice to measure a total of 3 cups liquid. Set aside.
• Heat softened gelatin over medium-high, just until it begins to bubble around the edges and gelatin has dissolved (do not boil), 2 to 3 minutes; stir into strawberry juice. Divide mixture among four serving glasses. Chill until firm, 3 to 4 hours.
• To serve, hull and dice remaining 1/2 pound strawberries; spoon on top of chilled gelatins.

SIMPLE STRAWBERRY DULCE DE LECHE SHORTBREAD TART

Steps:

• Make cookie crust:
• Heat oven to 350°F with rack in middle. Lightly butter a large baking sheet.
• Whisk together flour, cornstarch, baking powder, and salt in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, then beat in egg yolks and vanilla. Reduce speed to low and mix in flour mixture until combined.
• Form dough into a disk and roll out between 2 large sheets of parchment paper into an 11-inch round (about 1/8 inch thick). Peel off and discard top piece of parchment. Slide round (still on bottom piece of parchment) onto baking sheet. (Butter on sheet will help keep parchment in place.)
• Bake until round is firm to the touch and pale golden around edges, 12 to 16 minutes. Slide round on parchment onto a rack to cool completely.
• Make cream:
• Beat cream with sour cream, sugar, and vanilla using an electric mixer until soft peaks form.
• Assemble tart:
• Carefully slide cool tart from parchment onto a flat platter or cutting board. Gently spread dulce de leche onto crust (an offset spatula is helpful for this), taking care not to break crust. Spoon cream on top of dulce de leche and top with strawberries.
• Serve immediately.

STRAWBERRY GELATIN WITH DULCE DE LECHE SAUCE

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour into 8 dessert dishes. Refrigerate 4 hours or until firm.
• Mix dulce de leche and sour cream until blended; spoon over gelatin.
• Top with strawberries.