Created by: Henry Brown, Corporate Chef Nova Scotia
The Parkland Dining Experience
At Parkland, every detail has been considered to help you live your best life in retirement. Our culinary team takes pride in what they do and get to know each resident personally.
125 ml Margarine
740 ml Graham Cracker Crumbs
320 ml Strawberries, Frozen (can use fresh)
16 ml/1 tbsp Water
40 ml/2 tbsp + 2 tsp Sugar
5 ml/1 tsp Water
5 ml/1 tsp Cornstarch
1.5 packs Gelatin, powdered
50 ml 35% Cream
10 ml/2 tsp Vanilla extract
80 ml/8 tbsp + 1 tsp Powdered Sugar (sifted)
450 ml 35% Cream
105 ml Sour Cream Method
Melt margarine, let cool slightly.
Mix in with graham crumbs, mix well.
Press mixture down into a 10’x 12’pan.
Bake in 350◦F oven for 12 minutes. Let cool.
Combine frozen strawberries, water, and sugar in pot and bring to simmer.
Let cook 10 minutes.
Mix water and cornstarch and slowly add to strawberries, mixing while adding to prevent lumps.
Turn down heat and let cook another 8-10 minutes, stir occasionally.
Let cool completely before adding to rest of recipe.
In small pot bring cream to simmer and add in gelatin to melt. Melt completely and set aside to cool. In mixer bowl add cream and whip on medium to high until stiff peaks form (with a spoon, see if whipped cream stands up straight after dipping spoon in cream and bringing it straight up).
Add in vanilla extract and powdered sugar.
Mix one minute on low.
Mix stewed strawberries and melted gelatin together then slowly add to whipped cream in a steady stream.
Mix well on low for 2 minutes.
Pour mixture over prepared pan with cooked graham cracker base.
Refrigerate minimum 3 hours or overnight.
Cut and garnish with fresh cut strawberries and a dollop of whipped cream.