Strawberries & Cream

Roasted Strawberries

Roast strawberries

T-6.5h (04/18 11:00am) · 30m

Storage: Hold at cool room temperature up to 2 hours; for longer holding, refrigerate up to 24 hours and bring back to cool room temperature before service

1

Heat oven to 400°F / 205°C

2

900 gram – strawberries, hulled and halved
2.5 teaspoon – olive oil
2.5 teaspoon – white balsamic vinegar
1 pinch – kosher salt

Toss strawberries with olive oil, vinegar, and salt

3

Arrange cut-side down on parchment-lined trays

4

Roast 8–12 minutes until just softened, glossy, still holding shape, and not browned

5

Cool to room temperature

Stracciatella Base

Make stracciatella cream

T-6h (04/18 11:30am) · 15m

Storage: Refrigerate in an airtight container up to 24 hours; stir or whisk lightly before use to restore texture

1

600 gram – stracciatella

Drain stracciatella in a sieve 5–10 minutes

2

Transfer to tall container

3

75 gram – mascarpone
60 gram – heavy cream
1 pinch – kosher salt

Add heavy cream, mascarpone, and salt

4

Blitz in short pulses (total 5–10 sec) until smooth

5

Whisk lightly to finish

Pistachio Crumb

Make pistachio crumb

T-7h (04/18 10:30am) · 10m

Storage: Store in an airtight container at room temperature up to 2 days

1

75 gram – shelled pistachios, unsalted

Chop or pulse pistachios to a coarse crumb

2

Toast in a dry pan over medium heat 2–3 minutes until fragrant

3

2.5 teaspoon – olive oil
1 pinch – kosher salt

Toss with olive oil and salt while warm

4

Cool completely

Service

Assemble strawberries and cream

T=0 (04/18 5:30pm) · 10m

Storage: Serve cool, not cold; build just before serving; do not hold once assembled

1

Add ~100g cream to the bottom of each coupe, smoothing or forming a low quenelle

2

Top with ~150g roasted strawberries, arranged cleanly

3

Sprinkle with ~1 tbsp pistachio crumb

4

olive oil

Drizzle lightly with peppery extra virgin olive oil

5

flaky salt
coarse black pepper

Finish with flaky salt and a small amount of coarse black pepper