In addition to yesterdays blog....recipes

Needless to say the jalousie and the lemon cheesecake dessert are gone....
My boys don't fool around with those things! :0)

So here are the recipes:

Strawberry Rhubarb Jalousie
Please note this recipe is for 2 Jalousies so you have to devide the fruit mix and almond cream

390 gr ready made frozen puff pastry, thawed ( 1 block or 2 sheets)
1 recipe frangipane (almond cream) recipe follows
1 cup strawberries cut into quarters
1 cup chopped rhubarb
¼ cup sugar
1 tsp cinnamon
1 egg for egg wash
Icing sugar for dusting

Frangipane
¼ cup unsalted butter at room temperature
1 cup sugar
3 eggs
½ cup all-purpose flour
1 ½ cup ground almonds
Cream butter and sugar together until light and fluffy.
Add eggs one at the time, beating in eggs completely after each addition.
Add flour and almonds and mix until combined well
Set aside until ready to use.


Assembly
Roll out pastry into 15x9 inch rectangle. Place on cookie sheet and set aside
Combine strawberries, rhubarb, sugar and cinnamon in a bowl and mix. Set aside.
Spoon frangipane along the center of the pastry sheet, creating a long line.
Gently place fruit mix on top of the cream
Make incisions on either side of pastry (1.), about 2 inches towards the outside.
Brush egg wash on both side of the cream/fruit center. This will help the pastry to stick.
Fold pastry strips alternating from both sides over center (2.), pressing the ends down to make them stick.
1. 2.
When finished folding pastry, seal and brush with egg wash.
Bake at 350F for 15-20 minutes until golden in color.
Allow to cool .Then dust with icing sugar.
Enjoy!
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Lemon Cheesecake Mousse Shortcakes
The recipe called for tarts, but I just went and bought little shortcakes instead. The mousse is enough for about 14 3 inch shortcakes

Cheesecake Mousse

1-½ cups whipping cream
12 oz cream cheese
2/3 sugar
1 tbs. lemon zest
½ lemon juice
a bit of vanilla extract
Fresh blueberries or other fruit for decorations

Whip cream to soft peaks and chill.
Beat cream cheese until smooth and add 2/3 sugar, lemon zest, and vanilla extract, scraping sides of bowl often. Beat in lemon juice.
Fold in whipping cream, a half at a time.
With a piping bag with large end, pipe mousse onto shortcakes. (You can also use a spoon to add the mousse)
Garnish with blueberries and chill until ready to serve.
Enjoy!