A simple, traditional, and super-rich dessert.
Recipe information
Yield
makes 4 servings
Ingredients
2 cups strawberries, picked over and trimmed of stems
1/2 cup superfine or confectioners’ sugar, plus 1 1/2 teaspoons, plus more if needed
1 cup heavy cream, preferably not ultra-pasteurized
Preparation
Step 1
Slice about two-thirds of the berries and toss them with 1/4 cup sugar; set aside. Puree the remaining berries in a blender with 1/4 cup sugar. Force the puree through a sieve to remove the seeds. Taste; the puree should be quite sweet. If it is not, add a little more sugar.
Step 2
Beat the cream with the remaining 1 1/2 teaspoons sugar, until it holds soft peaks. Beat in the puree, then fold in the sugared berries. Taste and add more sugar if necessary. Serve immediately or refrigerate for up to an hour.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
