
I made strawberry shortcake jellies today from a Martha Stewart's Living magazine recipe. It's a three layer dessert - the top is strawberry jelly (made of actual puree I made from fresh strawberries, not like strawberry Jello), the middle is panna cotta (one of my favorite newly-discovered desserts; I substituted my standby panna cotta recipe over Martha's), and the bottom is a pound cake (again from scratch).
It was very fancy and delicious. It took me pretty much all morning, but I am really enjoying making desserts. I have better luck with them than main courses. Saturday I tried to make Vietnamese grilled pork, and it only worked marginally. The nuoc cham concoction (fish sauce) I made that went with the pork and the cucumber/onion salad was good, but the pork didn't really resemble what you can get from a restaurant.
The strawberry shortcake jellies though are as good as any dessert I've tasted outside. And they are pretty to look at, which is always a good thing.