A strawberry dessert served three different ways! Fresh, macerated and blended into a sweet coulis. Colorful and delicious!
Prep Time:10 minutes
Total Time:10 minutes
Yield:6 people 1x
2 pounds strawberries (rinsed and hulled)
1/4 cup granulated sugar
1 tablespoon sherry vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
10 leaves basil (rinsed)
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.
Putting the dish together:
Put one or two biscottis on a serving plate and pour about 2 tablespoons of strawberry sauce on top. Serve with macerated and fresh strawberries. Top with whipped cream and basil leave.