This congealed dessert needs help!! Take a look and tell me what you would do to change the recipe!! #asmr#strawberry#congealed#desserts
RECIPE:
7 OZ BUTTER COOKIES
2/3 CUP BUTTER (MELTED)
17.5 OZ STRAWBERRIES
1 CUP CORNSTARCH
1 CUP MILK
1/2 CUP SWEETENED CONDENSED MILK
2 CUPS HEAVY CREAM
PROCESS COOKIES INTO FINE CRUMBS. ADD MELTED BUTTER
PRESS 1/2 INTO PAN.
WASH, STEM, AND SLICE STRAWBERRIES. PUREE WITH IMMERSION BLENDER UNTIL LIQUID.
COMBINE CORNSTARCH AND MILK TOGETHER. THOROUGHLY MIX AND ADD TO STRAWBERRIES
MIX THOROUGHLY AND THEN ADD CONDENSED MILK. ADD 2 CUPS CREAM. WHISK TOGETHER UNTIL THOROUGHLY MIXED.
POUR INTO A HEAVY SAUCE POT.
COOK OVER MED HEAT STIRRING CONSTANTLY UNTIL THICKENED.
POUR INTO PAN OVER CRUMB CRUST AND PAT TO LEVEL OUT.
SPRINKLE REMAINING CRUMBS ON TOP AND PRESS WITH A SPOON INTO CREAMED MIXTURE.
REFRIGERATE FOR AT LEAST 4 HOURS.
REMOVE FROM PAN AND SPRINKLE WITH COCONUT FLAKES.
STRAWBERRY PUREE
PUREE 1 LB. STRAWBERRIES. ADD SUGAR TO TASTE AND ABOUT 1 TBSP. STRAWBERRY JELLO. STIR TO DISSOLVE AND MIX WELL. SERVE OVER THE TOP OF THE CONGEALED CAKE.