Strawberry Salad
Sep. 22nd, 2009 04:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eleanorjane in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI've been enjoying a glut of strawberries lately, and I've been looking for stuff to do with them. After experimenting, I finally hit upon the perfect topping -- it's just what I wanted, tangy and smooth. It tastes kind of like liquid cheesecake ;-) Recipe under the cut!
Strawberry Salad
Perfect as a dessert, or meal in hot weather.
The measures below are approximate, because I was making it up as I went along; this is my estimate of how much I used.
* Rinse, hull, and slice 4 punnets of strawberries (~1 kilo).
* Put them in a bowl, sprinkle about a dessertspoon full of sugar over them, and chill while you make the sauce/topping.
I had originally intended to add shredded mint leaves to the strawberries at this stage, but I didn't have any, and honestly it's fine without. :)
* For the topping, start with about 125g of creme fraiche.
* Stir in about 100mL of skim condensed milk.
* Stir in about 1.5 tbsp of icing sugar.
* Stir in about 1 tbsp of orange juice.
During each of the "stir in" phases, make sure to get all the lumps out; the creme fraiche is prone to lumping when you add thinner liquid, and the icing sugar can clump easily as well.
* Add more OJ (only a little at a time) if it's too stiff. The consistency should be somewhat more viscous than cream, but not really stiff. (Edit: this is the point to check the taste; I added OJ until the sourness of the creme fraiche was mitigated, but not the tang.)
* Chill the sauce for about 10-20 minutes (it doesn't need to be too cold; if the strawberries are well chilled it's a nice contrast).
* Pour the topping over the strawberries, serve, and eat!
Strawberry Salad
Perfect as a dessert, or meal in hot weather.
The measures below are approximate, because I was making it up as I went along; this is my estimate of how much I used.
* Rinse, hull, and slice 4 punnets of strawberries (~1 kilo).
* Put them in a bowl, sprinkle about a dessertspoon full of sugar over them, and chill while you make the sauce/topping.
I had originally intended to add shredded mint leaves to the strawberries at this stage, but I didn't have any, and honestly it's fine without. :)
* For the topping, start with about 125g of creme fraiche.
* Stir in about 100mL of skim condensed milk.
* Stir in about 1.5 tbsp of icing sugar.
* Stir in about 1 tbsp of orange juice.
During each of the "stir in" phases, make sure to get all the lumps out; the creme fraiche is prone to lumping when you add thinner liquid, and the icing sugar can clump easily as well.
* Add more OJ (only a little at a time) if it's too stiff. The consistency should be somewhat more viscous than cream, but not really stiff. (Edit: this is the point to check the taste; I added OJ until the sourness of the creme fraiche was mitigated, but not the tang.)
* Chill the sauce for about 10-20 minutes (it doesn't need to be too cold; if the strawberries are well chilled it's a nice contrast).
* Pour the topping over the strawberries, serve, and eat!