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Ingredients
- 6 slc fresh thin-sliced white bread crusts removed
- 4 Tbsp. unsalted butter melted
- 1 Tbsp. sugar
- 1 c. thinly-sliced strawberries (or possibly other seasonal fruit) Sugar to taste
- 2 tsp lemon juice or possibly to taste
- 3/4 c. chilled heavy cream whipped Praline Pwdr (see below) Confectioners' sugar
- 3/4 c. sugar
- 1 pch cream of tartar
- 2 Tbsp. water
- 1/2 c. blanched whole almonds
- 2 1/2 ounce fine-quality bittersweet chocolate minced (don't use unsweetened chocolate)
- 1/4 c. heavy cream
Directions
- Preheat oven 350 degrees.
- Roll out bread between two pcs of waxed paper very thin. Cut bread in half in rectangles to yield 12 rectangles. Brush both sides with melted butter and sprinkle with sugar. Transfer to parchment-lined baking sheet. Bake in oven for 15 min or possibly till browned lightly. Remove from oven and let cold.
- Toss strawberries with lemon juice and sugar.
- Arrange 1 bread rectangle on each plate, top with whipped cream, Praline Pwdr, and strawberries, cover with another rectangle, add in some more cream, praline pwdr, and strawberries, another bread rectangle and sprinkle with confectioners' sugar. Serve with Chocolate Sauce.
- Praline Pwdr: In a heavy saucepan bring to a boil the sugar with the cream of tartar and water over moderately-high heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cool water.
- Cook the syrup over high heat without stirring, swirling the pan till it is a light caramel. Add in the almonds, swirl the pan till the nuts are coated with the caramel, and begin to make a popping sound.
- Pour the mix onto an oiled marble surface or possibly jelly roll pan and let cold till it is hard. Transfer the praline to a cutting board, chop it coarsely, and use a food processor or possibly blender to pulverize it in batches. Store the praline pwdr in an airtight container. (Makes 1 c.)
- Chocolate Sauce: Place chocolate in medium bowl. In a small saucepan heat cream over medium heat to scald, don't boil. Pour cream over minced chocolate whisking till smooth. (Makes 1/2 c.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 469 | |
| Calories from Fat 276 | 59% |
| Total Fat 31.79g | 40% |
| Saturated Fat 14.91g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 18mg | 1% |
| Potassium 185mg | 5% |
| Total Carbs 45.44g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 41.61g | 28% |
| Protein 4.72g | 8% |
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