Brûléed strawberries and cream
Total time: 20 minutes
Servings: 4 to 6
Note: This recipe was inspired by one from Scottish chef Jeremy Lee. Use strawberries with high acidity, like Gaviotas. This recipe is also great with ripe peaches, raspberries or blackberries. Turbinado sugar can be found at select well-stocked markets, as well as at cooking and baking stores.
1 1/2 pounds strawberries, hulled and halved
1 cup cold heavy cream
1/3 cup turbinado sugar
1. In a large bowl or in the bowl of a standing mixer fitted with a whisk attachment, whisk the cream until stiff peaks form. Very gently fold in the halved strawberries.
2. Transfer the berries and cream to a shallow ceramic serving dish. Sprinkle the top with the sugar, leaving pockets of sugar rather than sprinkling it too evenly. Using a torch, brulée the sugar until it melts and caramelizes. The cream will melt around the sugar, and the sugar should get quite dark in patches but not burnt.
3. Refrigerate the strawberries and cream for about 10 minutes, so that the sugar hardens. As soon as the sugar has hardened, serve immediately.
Each of 6 servings: 217 calories; 2 grams protein; 21 grams carbohydrates; 2 grams fiber; 15 grams fat; 9 grams saturated fat; 55 mg cholesterol; 17 grams sugar; 16 mg sodium.
1 1/2 pounds strawberries, hulled and halved
1 cup cold heavy cream
1/3 cup turbinado sugar
1. In a large bowl or in the bowl of a standing mixer fitted with a whisk attachment, whisk the cream until stiff peaks form. Very gently fold in the halved strawberries.
2. Transfer the berries and cream to a shallow ceramic serving dish. Sprinkle the top with the sugar, leaving pockets of sugar rather than sprinkling it too evenly. Using a torch, brulée the sugar until it melts and caramelizes. The cream will melt around the sugar, and the sugar should get quite dark in patches but not burnt.
3. Refrigerate the strawberries and cream for about 10 minutes, so that the sugar hardens. As soon as the sugar has hardened, serve immediately.
Each of 6 servings: 217 calories; 2 grams protein; 21 grams carbohydrates; 2 grams fiber; 15 grams fat; 9 grams saturated fat; 55 mg cholesterol; 17 grams sugar; 16 mg sodium.
Copyright 2011 Los Angeles Times
2 comments:
If you don't have a torch, what can you use? Can you broil it?
You can broil it, but it's not recommended, as most oven broilers aren't powerful enough to do the job as fast as a torch, so you risk cooking the entire dessert instead of just caramelizing the sugar on top. You can get an excellent inexpensive torch from Home Depot. The one I use is made by Bernzomatic, and costs around $25 for the torch packaged with a propane tank: http://www.bernzomatic.com/products/kits/torch-kits.aspx?prodid=TS3000KC
Also, only use torches with propane fuel, as other fuels may impart weird tastes or possibly poisons to your dessert :-)
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