|Sugared Strawberries and Cream
||[Mar. 19th, 2005|11:33 am]
Take box of strawberries.
For each strawberry, cut out strawberry top, cut into slices, place in bowl. Every couple of strawberries, lightly dust with sugar. Repeat until no more strawberries.
Cover bowl with saran wrap.
Put strawberries in fridge for a few hours.
When strawberries are removed, they should have softened, and there should now be some small amount of sugared juice covering them and at the bottom of the bowl. If not, put in fridge for a few more hours.
Take whipping cream.
Beat cream until removing the beating implement creates a briefly-lived peak which will fold back into the cream.
Add 2 tbsp. powdered sugar (granular will probably do in a pinch) and 1/2 tsp. vanilla extract per 1 cup of whipping cream.
Keep beating cream until it is at desired consistancy. Do not beat too long, or you will create butter instead of whipped cream.
Whipped cream recipe courtesy of The Pillsbury Cookbook. The Joy of Cooking suggests placing your beating implement and bowl into the fridge for 2 hours prior to use, or into the freezer for 10 minutes. The cream should also be chilled in the fridge before commencing preparation.
When both preparations are complete, spoon out strawberries into bowl and cover with desired amount of whipped cream. Rejoice in the wonder that is this simple dessert. Weep for the fact it is only preparable when strawberries are in season.