Recipe - White Chocolate And Lime Blondies

BLONDIES
6 tablespoon Unsalted butter; (Three fourths stick)
5 ounce Imported white chocolate;
(such as Lindt),
; chopped
1 One fourth cup Sifted unbleached all
purpose flour
One half teaspoon Baking powder
One half teaspoon Salt
3 lg Eggs
1 cup Plus 2 tablespoons sugar
1 tablespoon Minced lime peel; (green
part only)
2 teaspoon Vanilla extract

FILLING
Three fourths cup Whipping cream
2 ounce Imported white chocolate;
(such as Lindt),
; chopped
2 cup Sliced strawberries
4 Whole strawberries; stems
left
; attached, halved
6 Lime segments
Fresh mint sprigs
Powdered sugar

FOR BLONDIES:

Preheat oven to 350F.. Line 9inch square baking pan with foil, allowing
foil to extend over sides. Butter foil. Combine butter and 4 ounces white
chocolate in small saucepan. Whisk over low heat until melted. Remove from
heat. Combine flour, baking powder and salt in medium bowl. Using electric
mixer, beat eggs, sugar, peel and vanilla in large bowl until fluffy, about
2 minutes. Stir in white chocolate mixture. Fold in dry ingredients. Spread
batter in prepared pan. Sprinkle 1 ounce white chocolate atop batter. Bake
until golden and top is dry to touch, about 35 minutes. (Can be made 1 day
ahead. Cover; store at room temperature.)

FOR BLONDIES:

Combine cream and white chocolate in small saucepan. Whisk over low heat
until chocolate melts. Transfer to medium bowl and chill until cold, about
1 hour. Beat mixture until stiff peaks form. Fold in cut or sliced up berries.

Using foil as aid, lift blondie out of pan and place on work surface. Using
3 1/2inch heartshaped cookie cutter, cut out 4 hearts (reserve scraps for
snacks). Place 1 heart on each of 2 plates. Spread berry filling over
hearts on plates, dividing equally and maintaining heart shape. Top with
remaining hearts set at slight angle. Garnish plates with halved
strawberries, lime segments and mint. Sift powdered sugar lightly over
hearts.

Serves 2.

Bon Appetit February 1995

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