Strawberries and Cream
Laurence Faber, Sous Chef in The Barn, has dreamed up a sweet summer treat of Strawberries and Cream featuring farm fresh macerated and compressed strawberries
accompanying a silky strawberry cream.
Vanilla bean olive oil is drizzled over the presentation of strawberries, and foraged wood sorrel and wild blooms garnish the dish for bright pops of color. A Curly Dock granita adds a snowy finish over the dish for a perfectly balanced and refreshing summer dessert.
Curly Dock Granita
2 cups packed Curly Dock, cut into inch pieces
Juice of 2 Lemons
1 pint Water
½ cup Water
1 cup of Sugar
Puree the Curly Dock with the water and then strain through a cheesecloth. Bring the ½ cup of water to a simmer and melt the sugar into it. Let cool. Once the water is cool, add it to the Curly Dock water and then add the lemon juice. Freeze in a stainless steel container.
Compressed Strawberries
2 Strawberries, cut into coins
1 T Apple Vinegar
1 T Vanilla Olive Oil (Olive oil with vanilla bean added)
Mix the strawberries and the vinegar and olive oil, then vacuum seal to compress them.
Fresh Strawberries
3 Strawberries, halved
1 T Sugar
1 T Vanilla Olive Oil
Macerate the strawberries with the sugar and olive oil.
Strawberry Cream
1 cup Cream
1/2 cup Freeze Dried Strawberries
2 T Sugar
1 Vanilla Bean
Puree the freeze dried strawberries in a blender to turn into a powder. Sift the powder into the cream, then add the vanilla bean and sugar. Whisk until incorporated and then whip to soft peaks.
To Plate: Form a quenelle of the Strawberry Cream and place it in a bowl. Arrange the fresh and compressed strawberries to the right of the cream. Use a fork to scrape the granita into snow, then spoon to the left of the cream.
Vanilla bean olive oil is drizzled over the presentation of strawberries, and foraged wood sorrel and wild blooms garnish the dish for bright pops of color. A Curly Dock granita adds a snowy finish over the dish for a perfectly balanced and refreshing summer dessert.
Curly Dock Granita
2 cups packed Curly Dock, cut into inch pieces
Juice of 2 Lemons
1 pint Water
½ cup Water
1 cup of Sugar
Puree the Curly Dock with the water and then strain through a cheesecloth. Bring the ½ cup of water to a simmer and melt the sugar into it. Let cool. Once the water is cool, add it to the Curly Dock water and then add the lemon juice. Freeze in a stainless steel container.
Compressed Strawberries
2 Strawberries, cut into coins
1 T Apple Vinegar
1 T Vanilla Olive Oil (Olive oil with vanilla bean added)
Mix the strawberries and the vinegar and olive oil, then vacuum seal to compress them.
Fresh Strawberries
3 Strawberries, halved
1 T Sugar
1 T Vanilla Olive Oil
Macerate the strawberries with the sugar and olive oil.
Strawberry Cream
1 cup Cream
1/2 cup Freeze Dried Strawberries
2 T Sugar
1 Vanilla Bean
Puree the freeze dried strawberries in a blender to turn into a powder. Sift the powder into the cream, then add the vanilla bean and sugar. Whisk until incorporated and then whip to soft peaks.
To Plate: Form a quenelle of the Strawberry Cream and place it in a bowl. Arrange the fresh and compressed strawberries to the right of the cream. Use a fork to scrape the granita into snow, then spoon to the left of the cream.
