Ingredients: |
Ingredients: 6 1/2 ounces pretzel sticks
2 1/4 cups (15 3/4ounces) sugar
12 tablespoons unsalted butter, melted and cooled
8 ounces cream cheese
1 cup heavy cream
3 pounds (10 1/2 cups) frozen strawberries, thawed
1/4 teaspoon salt
4 1/2 teaspoons unflavored gelatin
1/2 cup cold water
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Directions: |
Directions:For a sturdier crust, use (thinner) pretzel sticks not (fatter) rods. Thaw the strawberries in the refrigerator the night before you begin the recipe. You'll purée 2 lbs of the strawberries and slice the remaining 1 pound.
1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray 13 x 9 inch baking pan with vegetable oil spray. Pulse pretzels and 1/4 cup sugar in food processor until coarsely ground, about 15 pulses. Add melted butter and pulse until combined, about 10 pulses. Transfer pretzel mixture to prepared pan. Using bottom of pan. Bake until crust is fragrant and beginning to brown, about 10 minutes, rotating pan halfway through baking. Set aside crust, letting it cool slightly, about 20 minutes.
2. Using stand mixer with whisk, whip cream cheese and 1/2 cup sugar on medium speed until light and fluffy, about 2 minutes. Increase speed and, with mixer still running, slowly add cream in steady stream. Continue to whip until soft peaks form, scraping down bowl as needed, about 1 minute longer. Spread whipped cream mixture over crust. Refrigerate until set about 30 minutes.
3. Meanwhile process 2 pounds strawberries in food processes until puréed, about 30 seconds. Strain mixture through fine mesh strainer set over medium saucepan, using under side of small ladle push purée through strainer. Add remaining 1 1/2 cups off sugar to strawberry purée in sauce pan and cook over medium high heat, whisking occasionally, until bubbles begin to appear around sides of pan and sugar is dissolved, about 5 minutes; removed from heat.
4. Sprinkle gelatin over water let sit until gelatin softens, about 5 minutes. Whisk strawberry purée into gelatin. Slice remaining strawberries and stir into strawberry mixture. Refrigerate until strawberries thicken slightly and starts to cling to side of bowl, about 30 minutes. Carefully pour gelatin mixture over whipped cream cheese layer. Refrigerate salad until gelatin is fully set, at least 4 hours or up to 24 hours. Serve |
This recipe for Strawberry Pretzel Salad (more natural) is from