Ingredients
- 1 pint pint strawberries
- 1/2 cup sugar, or to taste
- 1 cup heavy cream
- 1 teaspoon vanilla extract, optional
Method
- 1. Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
- 2. Place half the strawberries and all the juice in a blender, and purée. Pour purée back in bowl with chopped strawberries.
- 3. Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
Source: The New York Times
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