Crispy Feuillantines with Fresh Strawberries and Caramel Ice Cream
Caramel ice cream is layered between pastry triangles crisped with sugar and almonds. Strawberries and a berry coulis surround the pastry. For a simple version for the family, try the coulis by itself over ice cream.
Ingredients
- Red Fruits Coulis
- Strawberries - 1 cup, hulled
- Raspberries - 1 cup
- Sugar - 1/4 cup
- Lemon Juice - 1/2 lemon
- Water - 3/4 cup
- Simple Syrup
- Sugar - 1 cup
- Water - 1/2 cup
- Almonds - 1 cup, sliced
- Strawberries
- Strawberries - 1-1/2 cups, hulled and roughly chopped
- Sugar - 1 cup
- Lemon Juice - 1/2 lemon
- Rice Paper Sheets - 8 (alt. phyllo dough)
- Ice Cream - 2 cups, caramel
- Confectioner’s sugar - for dusting
- Mint sprigs - 4
Instructions
To make the coulis: Combine all ingredients in a saucepan and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Press through a fine-meshed sieve and refrigerate at least 6 hours, or overnight.
To make the simple syrup: In a saucepan combine the sugar and water and bring to a boil. Cook for 5 minutes. Remove from heat and let cool to room temperature.
To caramelize the almonds: Preheat the oven to 400 F. Spread one fourth of the almonds on a teflon baking sheet and roast for 5 minutes. Remove and set aside in a bowl to cool. Toss the remaining almonds with 1/2 cup of the simple syrup, then spread them in a single layer on a teflon baking sheet. Bake for 5 minutes, or until lightly colored. Remove from the oven and spread the almonds out on a cold work surface. Let cool, stirring them occasionally to make sure they do not stick.
To prepare the strawberries: Toss the strawberries, sugar, and lemon juice together in a bowl. Cover with plastic wrap and chill in the refrigerator.
To make the pastry triangles: Preheat the oven to 400 F. Cut the dough into 16 triangles. Place them on a teflon baking sheet. Brush the triangles with simple syrup, flip them over, and brush the other side with simple syrup. Slice the toasted almonds and sprinkle on the triangles. Bake 5 minutes, or until the triangles are golden. Quickly remove the triangles with a spatula and cool on a clean work surface.
To assemble: Place a triangle in the center of each dessert plate. Place pieces of strawberries around the plate and spoon some of the fruit coulis on the strawberries. Sprinkle caramelized almonds on the strawberries. Top the triangle with a small scoop of caramel ice cream, then top with another triangle, turning the longest point at an angle to the first triangle. Top with another scoop of ice cream, another triangle, and another small scoop of ice cream. Dust the final triangle with confectioner’s sugar and place on the top. Garnish with a sprig of mint.
