So I've been going nuts over strawberries lately and I finally figured out why I can't get them off of my mind. Strawberries, one of my favorite fruits, are only available (ok you can get them almost all year long but really a strawberry in January isn't that good) for a limited time. Like the Kate Moss for Topshop collection, strawberries are a limited edition fruit. The simple fact that you can only purchase, consume, and enjoy the red berries for a certain amount of time makes them that much more covetable and that much more delicious. So get em while they're hot and get them now. Today I've got a swift, easy dessert recipe where the luscious perfection of the strawberry is enhanced by its cousin, the raspberry. Like me, you know you just cant get enough strawberries so, read more
1 lb (450 g) firm, ripe strawberries
8 oz (225 g) raspberries
2½ oz (60 g) powdered sugar, sieved
5 fl oz (150 ml) heavy cream, whipped
- Hull the strawberries, but don't wash them; just gently wipe them with a piece of damp kitchen paper.
- The raspberries should then be pressed to a pulp through a nylon sieve and mixed with the icing sugar.
- Now arrange the strawberries in a bowl (a glass one would show off the attractive colour of this dish), and sit the bowl on some ice cubes that you have arranged in the bottom of another bowl.
- Mix the raspberry purée into the strawberries, then just before serving top with the whipped cream.