Cupid's Coupe

Ingredients

• 1 sheet phyllo dough
• 1 tablespoon melted butter
• 1 tablespoon confectioners’ sugar
• 2 pints fresh strawberries, hulled
• 1 cup heavy cream
• ¼ cup granulated sugar
• Grated zest of 1 lime

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    351 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 23 grams sugars; 2 grams protein; 89 milligrams cholesterol; 47 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Preheat oven to 350 degrees. Brush the phyllo sheet with butter and sprinkle with confectioners’ sugar. Cut the sheet in half crosswise and then lengthwise to make 4 rectangles. Make a fan by taking the short side of 1 of the rectangles and gathering it together like pleats on a skirt, pinching the pleats together to make them stick. Place on a parchment-lined baking sheet. Repeat with remaining rectangles. Bake until light brown, about 5 minutes. Set aside.
2. Place a scant pint of the strawberries in a blender and puree, stopping as necessary to scrape sides of jar. Pass the puree through a fine sieve so you are left with only a thick liquid. Set aside. Whip cream to soft peaks. Add the sugar and the lime zest. Whip to stiff peaks. Coarsely chop enough of the remaining strawberries to make 1/2 cup. Stir them into the cream mixture. Stir in the strawberry puree.
3. Thinly slice the remaining strawberries. Either use a small heart-shaped cutter to cut hearts out of the strawberry slices or trim them into heart shapes with a small knife. Press several of the strawberry hearts in a decorative, asymmetrical pattern against the inside of each of 4 wineglasses. Spoon in the mousse. Top with a layer of strawberry hearts. Place the narrow end of each fan into the mousse. Serve immediately.

20 minutes