3 cups fresh strawberries, washed, dried,
and hulled
1 tsp (1/2 package) unflavored gelatin
1 cup heavy cream
approximately 3 tbsp confectioner's sugar
16 Tartlet Shells
Method :
Purée the
strawberries in a food processor. Sprinkle the gelatin on top, and pour
the purée into a saucepan. Stir gently over very low heat until the
gelatin dissolves. Let the purée cool to lukewarm. Combine the
cream with 3 tablespoons confectioner's sugar (use slightly more if
berries are tart) and whip until the cream is very thick. Fold in the
lukewarm strawberry purée. Pipe the mixture in the shape of a rose into
the tartlet shells. Put the tartlets in the refrigerator for at least 2
hours, until set. Store cream roses in the refrigerator; serve chilled.
Practice
forming the roses on a bit of way paper first.
