Instructions: Preheat oven to 375 F.

To make the pastry:
Place 1 sheet of the pastry on a dry surface. Brush with the butter and sprinkle with the granulated sugar. Repeat the procedure with a second and third sheet. With a cookie cutter, cut 12 shapes. Place the shapes on a parchment-lined, rimmed baking sheet and bake for 10 to 12 minutes. Let cool, then dust with the confectioners sugar.

To make the filling:
In a chilled bowl, mix together the cream and liqueur. In a separate bowl, mix together the cheese and sugar. Fold half of cheese mixture into the cream mixture; then fold in remaining half. Chill for 15 minutes.

To make the sauce:
In the top of a double boiler, slowly melt the chocolate and butter over simmering water. Remove from heat. Stir in the liqueur and water and blend until smooth. Keep warm in a water bath.

To make the garnish:
Quarter 2 strawberries and set aside. Slice the remaining strawberries and toss with the liqueur and apple mint. Chill. Shave the chocolate and set aside.

Fill a pastry bag with the chilled cheese mixture. On each dessert plate, pipe three rosettes about the size of a quarter at 11, 9, and 7 oclock.

Place a pastry shape on each rosette, angling it towards the center of the plate. Slide 3 to 4 slices of the marinated strawberries between the shapes and the rosettes.

Pour about 2 tablespoons of the warm chocolate sauce into the center of each plate and add a final rosette about the size of a half dollar in the 5 oclock position. Garnish with the reserved strawberry quarters and shaved chocolate. Serve immediately.

YIELD: 4 SERVINGS

SEASIDE, FLORIDA

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