It's strawberry season! Michelle Marek came by with ideas on how to make the best use of strawberries. She is the head pastry chef at Restaurant Laloux on Pine avenue.
Here is Michelle Marek's strawberry Recipe:
Strawberries with sour cream panna cotta and herb granita (makes 4)
Sour cream panna cotta:
150 ml cream
40 g sugar (2 ½ Tbsp)
½ vanilla bean, seeds scraped and added to sugar
1 ½ sheets gelatin, soaked in cold water
250 g sour cream (small container)
Heat cream, sugar and vanilla in a small saucepan. Turn off heat, wring out extra water from gelatin and add it to the cream. Stir to dissolve and pour over the sour cream. Whisk together to combine. Pour into glasses or small bowl and place in fridge to set at least 3 hours.
2 sprigs basil
1 sprig mint
1 sprig lemon balm
1 sprig parsley
lime juice to taste
light syrup (one part sugar, two parts water) to taste
Place all ingredients in a blender and blend until quite green. Adjust sweetness by adding more syrup or water. Add more lime juice if needed. Strain into a container and freeze until hard. Scrape with a fork until fluffy and soft.
Vinaigrette: 2 Tbsp olive oil
1 Tbsp honey
1 Tbsp lime juice
Mix all ingredients together.
To serve: 1 pint strawberries, hulled and quartered
Toss strawberries in the vinaigrette and divide between the panna cottas, arranging the berries on top. Add granita and serve immediately.