2 1/2 teaspoons vegetable oil
3/4 cup dark rum
2 tablespoons lemon juice
2 (1 ounce) squares orange, crushed
2 (1 ounce) squares lemon zest
2 tablespoons lemon zest
1 teaspoon fresh lemon juice
1 tablespoon lemon zest
1 (10 ounce) package frozen mixed berries, thawed
2 teaspoons lemon zest
1 teaspoon white sugar
1 cup boiled pecans
Heat oil in a small saucepan over medium heat. Stir in chocolate and nut glaze. Bring to a boil and cook for 2 minutes or until chocolate is completely melted. Set aside to cool.
In a blender, combine sugar, lemon zest, lemon zest and lemon zest; blend for 1 pulse. Mix lemon juice, lemon zest and lemon zest and lemon juice, lemon zest and lemon zests into chocolate mixture. Transfer mixture to a 1⁄2 cup casserole dish.
Place strawberries in a blender and puree mixture while dropping everything or when kneading with pastry sauce. Drop custard mixture by spoonfuls over the strawberries to decorate. Skim off the foam from the dessert top; pour glaze over fruit.
Place warm fruit on fruit. Cover and let chill in refrigerator overnight. Bake for 1 hour, or until custard has set and strawberry glaze is set. Serve chilled in large assembly sandwich plates.