Recipe - Strawberry-Banana Napoleons

1 Sheet frozen puff pastry;
thawed
One fourth cup Sugar
3 tablespoon Flour
1 pack Unflavored gelatin
One fourth teaspoon Salt
1 One half cup Low fat milk
3 Egg yolks
1 teaspoon Vanilla extract
1 teaspoon Coconut extract
One half cup Heavy cream; whipped
One fourth cup Powdered sugar
2 Squares semisweet chocolate;
melted
1 cup Strawberries; cut or sliced up , hulled
2 md Bananas; thinly cut or sliced up
Strawberries and mint for
garnish

Heat over to 400°. unfold 1 sheet (One half of 17One half ounce pkg), thawed pastry on
floured surface. Cut lengthwise into three 3 inch wide strips. Place on
ungreased baking sheet. Bake in the oven for 15 to 17 minutes, or until
pastry is puffed and golden brown. Cool on pastry or wire rack. Stir
together sugar, flour, gelatin and salt in medium size saucepan. Whisk
together milk and egg yolks in bowl. Stir milk mixture into sugar
mixture.Cook over low heat, stirring constantly, until mixture thickens and
coats the back of a spoon, about 15 minutes; do not boil or the custard
will curdle. Remove saucepan from heat. Place berries, granulated sugar and
gelatin mixture in food processor or blender. Whirl to puree. Pour into
bowl. Chill until mixture mounds when dropped from spoon, 1 hour. Beat
cream and powdered sugar in chilled bowl until soft peaks form. Stir one
quarter of cream into strawberry puree to lighten mixture. Fold in
remaining cream. Spoon into 6 stemmed glasses or dessert bowls, dividing
equally. Chill fo 2 hours. Or, after lightening puree with cream, layer
remaining whipped cream with strawberry puree in stemmed glasses. Garnish
with strawberries.

Recipe by: Tootie's Special Recipe Collection

Posted to TNT Recipes Digest by LVFG53A@prodigy.com (MRS IRA M DENNIS) on
Feb 19, 1998