I can never eat too many strawberries this time of year and consider a handful of freshly picked ones a perfectly acceptable dessert or anytime snack. They’re so easy to work with though (very little needs to be done to have them elevate anything to superior status) that I’ll usually buy an extra quart to transform into a delectable end to a warm summer evening meal.
I love them on top of a Torta di Fragole, but for something a little lighter they’re a great accompaniment to cheeses and make the sweetest (and most colorful) coulis to bathe a goat cheese quenelle in…
The coulis couldn’t be simpler: just blitz strawberries with a tablespoon of good quality balsamic vinegar and a bit of sugar (depending on their natural sweetness), strain and chill.
Whisk fresh goat cheese with some heavy cream for that spreadable consistency, chill for 30 minutes, and then you’re ready to shape the quenelles. Never made quenelles before? Fear not, they do look fancy but aren’t that difficult to master and perfection is not the goal here. Quenelle is the name given to the three-sided oval shape used to elevate the presentation of ice cream, mashed potatoes, fish pâté, etc.
All you need are two spoons of the same size and a quick wrist motion. 🙂 Scoop a good amount of the goat cheese spread in one spoon and quickly transfer the mixture back and forth between the two spoons until you have a shape you’re pleased with, something close to a 3-sided football.
Pour some strawberry coulis in the center of small dessert plates and gently transfer the quenelle to the center. Garnish with fresh mint leaves and serve with shortbread cookies.
Sweet, tangy, creamy and crunchy with the refreshing taste of mint, it’s simple but super delicious. You could always swap the strawberries for other berries too, whatever is in season will pair wonderfully with the goat cheese.
| Total Time: | 45 min |
| Category: | Dessert |
| Yield: | 6 |
2. Meanwhile, place the strawberries in the bowl of a food processor fitted with the blade attachment. Puree the strawberries until smooth. Add the vinegar and sugar. Strain through a mesh sieve and chill.
3. When ready to serve, form the goat cheese-cream mixture into six quenelles using two large soupspoons. Pool the strawberry puree onto six individual plates and then transfer a single quenelle to the center of each plate.
4. Garnish with the fresh mint and serve with the shortbread.
1/4 cup/60 ml heavy cream
12 very ripe strawberries, washed and stemmed
1 tablespoon best-quality balsamic vinegar
3 tablespoons sugar (depending on sweetness of strawberries)
6 mint springs, for garnish
Shortbread cookies, for serving
