Ingredients
- 3 cup strawberry puree
- 1 cup water
- 4 ounce sugar
- 1 ounce vanilla bean, scraped and halved
- 5 1/2 tablespoon unflavored powdered gelatin
- 1/2 tablespoon c butter
- 1/4 tablespoon c sugar
- 1/2 tablespoon c all purpose flour
- 1/2 cup oatmeal
- 1 cup lemon juice
- 4 cup eggs
- 1 1/4 cup sugar
- 3/4 cup butter
- 1 cup greek yogurt
- 1 cup angel food cake, diced into 1/2" pieced, toasted
Preparation
Baking Directions:
To make the Jell-O:Prepare gelatin according to package directions.
Heat water, then add sugar to dissolve.
Add vanilla bean.
Combine with strawberry puree and lemon juice.
Strain and divide into 8 glasses.
To make the shortbread:In a medium bowl, cream together sugar and butter and then add all other ingredients.
Then spread evenly on a baking sheet and bake at 350 degrees for 15 minutes until golden brown.
Cool, then smash up in a Ziploc bag.
To make the lemon curd:In a saucepan, warm the lemon juice over medium-low heat, stir in sugar and dissolve.
Whisk in the eggs and bring to a boil, stirring constantly.
Whisk in the cold butter.
Chill & set.
Once the Jell-O is set, in a bowl, combine 1 cup of lemon curd and 1 cup of Greek yogurt.
Place a spoonful of the yogurt mixture in each glass, followed with and spoonful of crumble and then the angel food cake.
Tip: You can infuse the water with fresh basil, then strain before adding the purée.
