Strawberry Gelee

• 1/2 recipe Chocolate Salt Butter Shortbread dough (page 203)
• Strawberry Gelee (page 253)
• Coconut Cream (page 256)
• Fresh strawberries, hulled and cut in halves or quarters
• Chocolate Decor (page 265)
• Strawberry Sauce (page 272)
• Coconut milk powder (optional, see Note)

1. Roll the dough between two sheets of parchment until 1/16 inch thick.
2. Slide onto a baking sheet and refrigerate for 30 minutes.
3. Cut the dough into twelve 2 1/2-inch squares or 1 x 3-inch rectangles and separate them on the parchment, giving them room to spread.
4. Refrigerate on the pan while you heat the oven.
5. Heat the oven to 375F or 350F on convection.
6. Lay a Silpat (top side down) on the squares to weight them down.
7. Bake until just crisp, 12 to 15 minutes.
8. Let cool on the baking sheet.
9. Cut the gelee into squares or rectangles to match the pastry and set onto the pastry.
10. Fill a pastry bag with the coconut cream and pipe two dollops on top of the gelee.
11. Fill the remaining spaces with strawberries.
12. Top with the chocolate decor.
13. Spoon some strawberry sauce onto dessert plates, set the desserts on top, and garnish with strawberries and, if you want, a few pinches of coconut milk powder.
14. Though it will change the dessert a lot, you could replace the pastry with a thin, crumbly shortbread from the store.
15. Or substitute all-natural strawberry preserves for the gelee.
16. Or top the dessert with shaved chocolate instead of the decor.

recipe chocolate salt, strawberry gelee, coconut cream, fresh strawberries, chocolate decor, strawberry sauce, coconut milk

Taken from www.epicurious.com/recipes/food/views/strawberry-gelee-376780 (may not work)