Cream together a little butter and sugar, mix with chopped strawberries. Place inside small terrine mold, into oven at 300F covered for fifteen minutes, uncovered for ten, remove. Crank oven up to 500F, place whole, trimmed strawberries on tray, season with sugar, salt, rice vinegar, roast until the color is bright bright red, remove and cool in refrigerator/freezer. Once cooled, mix the roasted strawberries into the terrine, add enough gelatin according to desired texture, refrigerate. Sliced with perfect symmetry, they can be served with a sweetened sour cream, and garnished with Lemon Balm or Basil Flowers or Borage or Candied Lemon Grass or Lemon Zested Sugar or Smoke Cured Lemon Slice or....
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