Instructions: LA CORONE D ABONDANCE: AUX FRUITS GLACES (Horn of Plenty With Glazed Fruit)

My note: A beautiful presentation.

Prepare pastry and glazed fruits: Preheat oven to 400 F degrees.

On a lightly floured work surface, roll out pastry to a 5-by-16-inch rectangle that is 1/16-inch thick. With a sharp knife, cut four 11/4-by-16-inch bands. Butter four 2-by-2 l/4-inch cornets and beginning at the pointed end, wrap 1 band of pastry around each; work toward open end in a spiral pattern. Press any extra pastry inside horn. Sprinkle with powdered sugar and place on a moistened, metal baking sheet. Bake in preheated oven for about 20 minutes or until nut brown in color. Remove from oven and cool on a rack.

Slice kiwi, mango, and pear pieces into fan shapes. Set aside.

Prepare Chantilly cream: In a medium bowl set over a bowl of ice, combine cream, sugar, and vanilla and whip until soft peaks form.

Prepare raspberry coulis: In a blender or food processor, puree 1 cup raspberries. Strain puree into a bowl. In a small, heavy saucepan, combine water and sugar. Cook over medium heat for about 4 minutes or until sugar is melted and mixture forms a slightly thickened light syrup. Remove from heat and set aside to cool. In a medium bowl, combine raspberry puree, cooled syrup, and lemon juice. Refrigerate.

To serve: With a sharp serrated knife, remove pastry horns from molds. Fill each with 1 tablespoon Chantilly cream. Place a cream-filled horn at the top of each of 4 chilled plates. Spoon 3 tablespoons Raspberry Coulis in front of each horn. Place sliced (fanned) fruits on coulis and dip strawberries and reserved raspberries into remaining coulis to glaze.

Garnish plates with grapes, glazed berries, mint sprigs, and verbena. Place a small scoop of ice cream in the opening of each horn and serve immediately.

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