Strawberry and Almond Napoleon

Name: Strawberry and Almond Napoleon
Yield: Serves 4
Cuisine: Syrian
Ingredients: 2 g gelatine leaves, softened in cold water; 2 g gelatine leaves, softened in cold water; 125 ml pouring (35%) cream, whipped; 1 teaspoon frangelico liqueur; 70 ml milk; 35 ml latte di mandorla; 2 egg yolks; 70 g castor sugar; 2 teaspoons icing sugar, sifted; 250 g strawberries, hulled; 50 g castor sugar; 2 teaspoons fresh lemon juice, strained; 120 g unsalted butter, melted; 3 tablespoons castor sugar; 4 tablespoons Almond Praline (see Essentials); 1 punnet strawberries, hulled and sliced; 10 sheets filo pastry

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Strawberries are synonymous with Syria, hands down the most popular and readily available fruit in spring there. Whenever I go near one, I am reminded of the stunning strawberry displays we saw on the street carts of Aleppo – luscious, large and naturally ripened so they are red and juicy right through.

Ingredients

10 sheets filo pastry
120 g unsalted butter, melted
3 tabl

Asia
Syria
Aleppo
Dessert
Mediterranean
Spring

Method

To make the strawberry sauce, blend the strawberries with the sugar and lemon juice until pureed.

Pass through a fine mesh sieve, pressing to extract as much juice as possible. Discard the solids.

Preheat the oven to 160°C and line a flat baking tray with baking paper.