Minted Strawberries and Cream |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I came up with this last summer on a scorching hot day when I wanted something fruity but not too sweet. Dried mint and out of season strawberries are NOT a good idea here, so I suggest you save this recipe for when the strawberries are bursting with flavor in early summer:-) Ingredients:
2 lbs strawberries, hulled and sliced in half |
1/4 cup superfine sugar |
3/4 cup mint, chiffonade |
2 cups heavy cream, chilled |
Directions:
1. Place the halved strawberries in a large, chilled bowl, add sugar, mix and set aside.
2. Chiffonade the mint by piling the the leaves together and then rolling them into a cigar shape and slicing with a sharp knife from end to end. You should get a pile of mint ribbons called a chiffonade.
3. Add the mint to the bowl of strawberries, stir, and allow to sit for about 20 minutes.
4. Add the chilled cream and gently incorporate.
5. Serve in chilled dessert bowls.
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