Frosted Strawberries
Creating frosted strawberries was a first for me. I found the mixture to be pretty wet and was wondering how I was going to form strawberries out of it.  I took a scoop of the mixture and rolled it into the extra strawberry gelatin, this firmed it up enough to form a strawberry. Using different-sized scoops, helped to make different size strawberries; some were more successful than others. To display the frosted strawberries, I made a lemon layer cake and used the strawberries as decoration.
Servings: 24 yield(s)
Cook Time: 10 mins
Ingredients
  • 2/3 cup sweetened condensed milk (204 g)
  • 2/3 cup flaked coconut (47 g)
  • 3 oz strawberry flavored gelatin (85 g)
  • 1/2 cup ground blanched almonds (50 g)
  • 1/2 tsp almond extract (2 g)
  • cup sifted confectioners' sugar (130 g)
  • 2 tbsp heavy cream (29 g)
  • 0 red food coloring
  • 0 green food coloring
Instructions
  1. In a medium-size bowl, combine sweetened condensed milk, coconut, 3 tablespoons gelation, ground almonds, almond extract (or you can substitute vanilla extract), and enough red food coloring to tint the mixture a strawberry shade.
  2. Form small amounts (about 1/2 tablespoon) into strawberry shapes.
  3. Sprinkle remaining gelatin into a flat dish; roll each strawberry to coat. Place on waxed paper; refrigerate.
  4. To make strawberry hull: combine confectioners' sugar, cream, and green food coloring. Add mixture into a pastry bag with an open star tip. Pipe a small amount atop each strawberry. Other fruits and vegetables may be made from the above recipe by using the appropriate color and flavor gelatin.