4/25/13 - Strawberries and Vanilla Cream

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Strawberries and Vanilla Cream with Almond Crisps and Basil Syrup

Chef Joe Askren MBA, CEC, CCE

University of South Florida Sarasota-Manatee

College of Hospitality & Technology Leadership

Mise en Place Qty: 12

Plates: Large Round -12 (room temp)

Strawberries (quartered) – 3 pints

Lemon Syrup – 12 oz (1 oz lemon zest + 6 oz sugar + 6 oz water)

Almond Crisps – 36 triangles

Vanilla Cream – 1 qts

Basil Syrup – 1 cup

Balsamic Reduction – 1 squeeze bottle

Almond Crisps


2 Cups Unsalted Butter

6 oz Sugar

2 Cups Whole, skin on, Almonds

4 Cups AP Flour

1 teaspoon Salt

¼ Cup Sliced Almonds (to press into cookie dough)

1-Cream together the butter and sugar until light, fluffy and almost white.

2-Toast the whole almonds for about 2 minutes in the oven and then puree until very fine. Add the pureed almonds to the butter mixture along with the flour and salt.

3-Mix until just combined and then roll out between two sheets of plastic wrap until 1/8 inch thick. Lay on a sheet pan and chill for 30 minutes. Remove and cut into 2 ½ inch tall triangles. Place onto a silpat and press a couple of slice almonds into each triangle.

4-Bake at 350 degrees for about 15 minutes until light golden brown.

Vanilla Cream yield: 1 qt.


1 Cup Crème Fraische

2 Cups Heavy Cream

½ Cup Sugar

1 ea Vanilla Bean Pulp or 1 tsp extract

1-Whisk together all ingredients until stiff peaks form. Chill.

Basil Syrup yield: 1 cup


1 Cup Basil Leaves

½ Cup Spinach Leaves

½ Cup Simple Syrup (room temp)

1-Blanch basil and spinach for 10 seconds in boiling water (use the pasta strainer).

2-Remove from water and immediately shock in ice cold water.

3-Squeeze any excess water from the leaves and combine with the simple syrup in a blender. Puree for 3 whole minutes until bright green. Strain though a strainer.

For plate-up:

1-Gently warm about ¾ cup of strawberries with some of the lemon syrup.

2-Spoon the strawberries onto a room temperature plate. Drizzle with a little of the basil syrup. Place 3 scoops of the whipped cream and 3 cookies on top of the strawberries (alternating each).

3-Drizzle more basil syrup and some balsamic dots around the plate.