Strawberries and Lemon Cream in Phyllo Shells

Description

Strawberries and Lemon Cream in Phyllo Shells

Yield: 8 shells

Ingredients:

Lemon Cream:

1/3 cup powdered sugar

1 cup heavy whipping cream

1 recipe lemon curd

Strawberries:

1 quart fresh ripe strawberries

2 Tablespoons granulated sugar

2 teaspoon lemon juice

20 sheets Athens Fillo Dough, thawed

1/4 cup butter, melted

16 mint leaves for garnish

Lemon Curd:

4 lemons, juiced and zest

10 egg yolks, room temperature

1 cup granulated sugar

1/2 tsp. salt

1/2 cup unsalted butter, cut into pieces

Instructions:

1. Preheat oven to 350 degrees.

2. To make the cream: whip the cream and sugar together to form a stiff whipped cream. Gently fold into the lemon curd until fully incorporated. Chill.

3. Cut strawberries into quarters and toss with sugar and lemon juice. Chill.

4. Working quickly, cut phyllo sheets into six squares. Brush a muffin tin with melted butter and place phyllo sheets into muffin tin brushing each one with melted butter and placing the sheets in the tin to create a cup. Prepare 8 shells this way. Bake shells 8 to 10 minutes, or until golden brown. Remove from oven and allow to cool.

5. Spoon equal amounts of lemon cream into each shell, arrange strawberries on top and finish with more cream. Garnish with mint leaves

Lemon Curd Instructions

1. In the top of a double broiler, combine the egg yolks and sugar. Stir together over medium heat to dissolve the sugar, about 3 minutes.

2. Add the lemon juice, zest and butter and stir constantly with a wooden spoon until the mixture thickens and coats a spoon, about 12 minutes.

3. Pour the curd into a bowl and cover tightly with plastic wrap. Let cool to room temperature, then refrigerate until thoroughly chilled. Lemon curd will keep for up to a month in a tightly covered container in the refrigerator.

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CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

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The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.