Mango Mousse Cups with Fresh Fruit Salad and Strawberry Coulis

Cups

• 9 sheets phyllo pastry dough
• ½ cup butter, melted
• 3 tablespoons confectioners’ sugar

Mousse

• 2 egg yolks
• ¾ cup mango nectar
• 1 tablespoon sugar
• 1 ½ tablespoons cornstarch
• 1 cup whipped cream

Coulis

• 1 6oz container frozen strawberries
• 3 tablespoons confectioners’ sugar

1. Pastry: Heat oven to 400 degrees. Grease large 12-muffin pan. Place a sheet of phyllo (pastry dough layered in very thin sheets) on work surface. Brush with butter and sprinkle with confectioners' sugar. Cut into quarters. Stack each quarter at slight angle and put into muffin pan forming a cup. Repeat with remaining sheets. Bake until golden brown.

2. Mousse: Combine yolks, nectar, sugar and cornstarch in saucepan. Cook over medium heat, stirring continuously for about 5 minutes, until thickened. Pour through strainer into bowl. Refrigerate until chilled. Beat cream and confectioners' sugar in bowl until stiff peaks form. Reserve about ¼ cup for garnish. Fold remaining whipped cream into mango nectar mixture.

3. Coulis: Puree strawberries and confectioners’ sugar into a blender or food processor. Strain and set aside.

4. Assembly: Pipe mousse into phyllo pastry cups and top with whipped cream. Spread a spoonful of strawberry coulis on plate and add mango mousse cup. Surround with fresh fruit.

Jumbo Shrimp in Sun-Dried Tomato Butter

• 1lb butter
• 2 cloves garlic
• 2/3 cup sun-dried tomatoes
• Salt and pepper to taste
• 1 small handful of parsley, chopped
• 6 Jumbo shrimp peeled and cleaned (leave tails on)

1. Butter: In food processor, combine garlic, sun-dried tomatoes and butter. Process until smooth. Season to taste.

2. Shrimp: Sauté shrimp with 2 tablespoons of butter until shrimp becomes opaque.

Smoked Salmon and Cream Cheese Crepe Cake

Crepes

• ¾ cup flour
• 1 cup milk
• 3 eggs slightly beaten
• 1 tablespoon oil
• 1 tablespoon dill, finely chopped

Filling

• 1 8oz pk cream cheese
• 1 tin heavy cream
• 2 tablespoons capers, chopped
• 1 teaspoon horseradish Salt and pepper to taste
• Smoked Salmon Caviar
• Sour cream
• Fresh dill for garnish

1. Crepes: In a large mixing bowl, measure flour and dill and make a 'well' in centre. Add milk, eggs and oil to flour and whisk until smooth. Lightly grease an 8-inch crepe pan or flat bottom skillet. Pour about 2 tablespoons of batter into hot pan and immediately swirl pan until batter covers bottom. Crepe will be very thin. Cook until bottom of crepe is lightly browned and top appears dry. Turn out onto waxed paper. Repeat procedure making about 10-12 crepes with waxed paper between for easy separation.

2. Filling: Whip together cream cheese and cream until smooth. Add the remaining ingredients.

3. Assembly: In an 8- inch spring form pan, place one crepe at bottom. Spread a thin layer of filling over crepe and lay smoked salmon on filling. Place a second crepe on top and continue layering, ending with a crepe at the top. Chill for at least one hour before serving.

4. Presentation: Slice a wedge of the smoked salmon crepe cake and top with a dollop of sour cream. Garnish with caviar and a sprig of fresh dill. Best served with a tossed green salad.