Strawberries, Crumble and Lemon Balm Cream in a Jar
At Café RICARDO restaurants, we make the most of strawberry season by serving them finely diced, jellied and sliced. The fruits are topped with a crumble and lemon-balm-flavoured whipped cream. Created in collaboration with Fraîches du Québec, this recipe makes strawberries the stars on every level.
Ingredients
- 2 cups (270 g) fresh strawberries, sliced
- 2 tbsp sugar
- ½ tsp gelatin
- 2 tsp (10 ml) cold water
- ½ cup (125 ml) 35% whipping cream
- ½ cup (25 g) lemon balm, finely chopped, plus more for assembly (see note)
- ½ block (125 g) cream cheese, softened
- 2 tbsp sugar
- 2 tbsp unbleached all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp ground almonds
- 2 tbsp unsalted butter, softened
- 1 pinch fleur de sel
- 1 ½ cups (205 g) fresh strawberries, cut into small dice, plus 3 strawberries cut into rounds
- 1 tbsp (15 ml) honey
- Edible flower petals (optional)
Instructions
- In a bowl, combine the strawberries and sugar. Tightly seal with plastic wrap. Place the bowl over a pot of simmering water. Cook over low heat for 1 hour.
- Meanwhile, in a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- Place a sieve over another bowl. Strain the strawberry mixture through the sieve, gently pressing the strawberries with the back of a ladle to extract as much juice as possible. You should obtain ½ cup (125 ml) of liquid. Compost the strawberries.
- Add the gelatin to the strawberry liquid and stir until dissolved. Divide the mixture among six 1-cup (250 ml) jars. Cover and refrigerate for 4 hours. The jelly will keep for 4 days in the refrigerator.
At Café RICARDO restaurants, we make the most of strawberry season by serving them finely diced, jellied and sliced. The fruits are topped with a crumble and lemon-balm-flavoured whipped cream. Created in collaboration with Fraîches du Québec, this recipe makes strawberries the stars on every level.