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.
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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 © 2015, Los Angeles Times