Directions: |
Directions:1) Preheat oven to 350º, and make sure you have space in freezer for a 9x13 baking dish
2) Pulse the pretzels in a food processor unit crumbled, but do not make a powder. Melt the butter, and add it to the pretzels. Add the 1/4 cup of sugar, and pulse to combine
3) Bake for 8 to 10 minutes, and set aside to cool
4) Cream together the cream cheese and whipped cream. Add the powdered sugar and mix. Spread the mixture onto the cooled pretzel crust, and spread it all the way to the edges. Pleaser dish in freezer for at least 90 minutes
5) At the 60 minute mark, combine 1 lb of fresh or frozen strawberries with 2 ¾ cups of water and ¼ cup of sugar in a saucepan. Bring to a simmer, and cook for 8 to 10 minutes, until the berries look pale
6) Pour the strawberry water through a sieve, and capture the liquid in a bowl.
7) Slice the remaining strawberries, and place on top of cream cheese layer. Return the dish to the freezer
8) In a saucepan, combine the agar powder and ½ cup water. Whisk to dissolve the agar. Whisk in ⅔ cup sugar, and bring to a boil. Simmer for about 1 minute, whisking continuously. Remove from the heat, and immediately whisk the strawberry juice into the agar mixture. Let it cool for about 15 minutes, whisking occasionally. If the agar sets early, pour immediately over the strawberries
9) Carefully pour the lukewarm agar mixture over the berries. Move the dish around slowly and carefully as you pour, as it will set quickly.
10) Refrigerate about 2 hours. Top with whipped cream if desired. |
This recipe for Strawberry Pretzel Salad is from