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Sage and Scott creation

Almond strawberry cake
Fluffy strawberry sorbet
Light strawberry mousse
Marbled strawberry bombe
Strawberry and peach compote
Strawberry bavarian
Strawberry cheese cake in macaroon crust
Strawberry daiquiri sorbet
Strawberry delight
Strawberry linzertorte
Strawberry mousse cake
Strawberry napoleons with caramel sauce
Strawberry orange shortcakes
Strawberry parfait
Strawberry purses
Strawberry shortcake
Strawberry shake with red berry coulis
Strawberry-topped lime mousse tart
Strawberries with zabaglione sauce
Triple blueberry and strawberry pie

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 8

For crust:
3/4 cup all purpose flour
1/3 cup whole almonds, toasted
1/3 cup powdered sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
2 teaspoons cold water

For filling:
1/4 cup fresh lime juice
1/2 teaspoon unflavored gelatin
3/4 cup chilled whipped cream, (divided into 1/4 cup and 1/2 cup)
5 ounces white chocolate
1 teaspoon grated lime peel
2 tablespoons sugar
2 tablespoons sour cream

3 12-ounce baskets strawberries, washed, hulled, sliced
1/3 cup seedless raspberry jam

Preheat oven at 375 degrees.
Blend first 4 ingredients in processor until nuts are ground. Add butter cut into small pieces, and mix until dough has a fine texture. Blend in enough water until mixture forms a ball. Press dough evenly over bottom and up sides of tart pan. Freeze crust for 30 minutes. Bake until golden brown for about 30 minutes.
In a small bowl, combine the lime juice and gelatin. Let stand for 10 minutes to soften. Bring 1/4 cup cream to simmer in medium saucepan. Stir in the white chocolate. Add gelatin mixture; stir to dissolve. Mix in peel. Chill until cold and beginning to thicken but not set, stirring often.
Whip sugar, sour cream and remaining 1/2 cup cream to medium-stiff peaks.
Fold whipped cream mixture into the white chocolate mixture. Spoon mousse into crust.
Chill until mousse sets, about 2 hours.
Arrange berries atop the mousse.
Melt jam in small saucepan over low heat. Brush jam over strawberries to glaze.

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