Strawberries three ways, basil and whipped cream
Can’t stop eating this dessert.. Not too sweet, slightly acidic with freshly picked basil leaves and a dollop of whipped cream.. Who wouldn’t like that.. Satisfying but light nonetheless; the perfect combo for those who enjoy ending their meal on a sweet note, minus the guilt. I call it strawberries three ways because there’s three different types of preparations involved: fresh, macerated and lastly, blended into a coulis. It looks quite fancy but fear not: This is a very easy dessert to make!
I’m not much of a baker, so I avoid making desserts that involve lots of work, measuring and cooking. However, I do love desserts and when it’s not store bought, I go for simple and easy (like this grapefruit jelly). This delicious recipe really showcases the versatility of strawberries and how a few tweaks and fixes can elevate a simple fruit into something rather stunning.
I came up with the idea of making strawberries three ways because I had too many of them in my fridge. In keeping with our efforts to eat healthy on a regular basis, Ben and I usually have fruit for dessert (see apple orange salad). I’ll cut strawberries in half and well.. That’s pretty much it folks.
But this time, in my peripheral vision I caught a glimpse of the kitchen’s mini blender. I guess you could say I had an AHA moment and couldn’t believe it took me this long to come up with this idea. Serve this on a black plate and you’ve got yourself a very ooh la la dessert!
Strawberries three ways pair well with almost anything; sponge cake, cookies and pancakes. Serving them with biscotti is one of many options to try. You can also follow this recipe for other fruits and berries. Sweetness!
- 2 lbs strawberries, rinsed and trimmed
- 1/4 cup + 1 tbsp granulated sugar
- 1 tbsp sherry vinegar
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 10 fresh basil leaves, rinsed
- whipped cream
- 4-6 almond biscotti (or other cookie/cake of your choice)
- - Divide strawberries evenly in three separate containers. Put one container in the fridge (these strawberries will remain whole).
- - Take strawberries out of another container and finely slice them. Put them back in the container and add 1/4 sugar. Mix well until all the strawberries are covered and set aside. Leave for 30 minutes to an hour.
- - Grab the last container of strawberries and put them in a blender with sherry vinegar, 1 tbsp sugar, olive oil and salt. Blend until smooth. Return the puree in the container and set aside.
- - In a plate spoon a few slices of macerated strawberries on one side of the plate and lay biscotti on top.
- - Put a few fresh strawberries on the plate, next to the biscotti.
- - Add a spoonful of whipped cream and drizzle strawberry coulis on top.
- - Garnish with a few basil leaves.